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.
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.
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.