Or to put it another way….’Fish in The News’.
Lovely whole (cleaned), fresh trout sit in the supermarket begging to be purchased and I bet most people pass them by thinking that dealing with the head, skin, and fins looks like work.
Wrapping a whole cleaned trout in newspaper after stuffing the cavity with lemon (or lime) and herbs then baking it in the oven is not only drop dead easy, it yields a fragrant juicy result in 20-25 minutes and all the bother of skinning and decapitating will be taken care of by the newspaper as you unwrap it – all that stuff sticks to the paper and you’re left with a wonderful piece of succulent fish.
Yes, it’s still on the bone but it will lift off so easily that you can serve it as fillets or just serve it as-is to anyone with that particular skill.
Note: Eating fish is supposed to be good for your brain but wrapping it in the Wall Street Journal or Financial Times won’t make you any smarter, sorry.
TROUT BAKED in a NEWSPAPER PARCEL
One small to medium cleaned trout per person (unless its a whopper)
Fresh lemon and/or lime slices
Fresh tarragon or dill
Sea salt; freshly milled black pepper
One sheet of newspaper per fish
Pre-heat oven to 350F / 180C
Season the cavity and stuff each with sliced lemon or lime and fresh herbs.
On a flat surface, place the trout about ¾ of the way down the center of the newspaper page and tucking in the edges, roll up into a snug parcel.
Hold the parcel under cold running water until soaked through and gently squeeze out any excess.
Place on a roasting tray and bake in the preheated oven for 20-25 mins or until the newspaper has completely dried out. If you aren’t sure you can unwrap it a bit to check and if necessary, rewrap and give it another couple of mins.
Once the paper has dried out unwrap the parcel. The skin should adhere to the newspaper. Any little bits that don’t (plus the head) are easily slipped off using the flat side of a knife.
This isn’t like English ‘Fish n’ Chips’ so you probably won’t want to serve this in the newspaper (below) as it looks pretty ugly sitting there.
Leave the head behind and using a thin metal spatula, gently remove the body or if you prefer, remove the fillets from the backbone. Newspaper Baked Trout is great served warm with buttery baby new potatoes and something green.
so glad you wrote this. I am going to try it soon. Never know how to cook fish. My Mom cooked Halibut with butter, wine and smashed potato chips on top. Used to make some kind of fish with sour cream and chives…
Lovely post and recipe. Loved your postscript note!
P.S. Came to your blog via recommendation from Patti in Boca Raton.
What a great idea, i wonder if you can do this with other types of fish?
Re other types of fish; I’ve done this with small to large sized trout and it works well. It may be worth a try with a small snapper – you don’t want the paper to dry out before the fish is cooked and I haven’t experimented with double wrapping a larger fish but it may work. If you can find it, ‘seaweed salt’ is a great seasoning to sprinkle on the skin of snapper before baking. I buy it in the UK but upscale foodstores like Wholefoods may carry it.
Looks like I’ll be shopping for trout the next trip to the market.
Loved the shot of the elk on your header!
And here I thought calling someone a “trout” was a bad thing.
Yep, will have to do this one soon, so easy looking!!