Roasted Trout with Lemon & Rosemary

Pan Roasted Trout with Lemon & Rosemary

My first (and maybe my last?) fishing pole was a Mickey Mouse fishing pole.

With a conviction to teach his daughter where food came from, my dad took me fishing when I was young. I remember catching a fish just once, but remember at least several meals while camping that my dad had caught on a hook.

In Colorado our fishing access is limited to creeks and reservoirs (there are a few lakes, but they are tiny, some would call them ponds). It seems it is always trout, though I really know nothing about fishing, so I could be wrong. But what I know is that many a meal was served to me as a kid, where a whole trout was seasoned and roasted. I struggled to learned how to separate the meat from the bones in one fell swoop, usually picking them out one by one. 

I know that seeing the whole fish is off putting to some— I don’t blame you. But to me, it’s part of the experience. It says something about that dish; makes it feel “more,” like maybe your dad caught the fish himself.

Pan Roasted Trout with Lemon & Rosemary
Pan Roasted Trout with Lemon & Rosemary

Fresh, trout can have a quite mild flavor. It’s meat is flakey and delicate, and pairs well with a spritz of lemon, a side of potatoes, and fresh herbs. 

It feels like a hallmark of summer to me: a sign that the creeks are gushing and full of life, a part of camping season, and best enjoyed with other fresh summer finds, like rosemary. 

Pan Roasted Trout with Lemon & Rosemary

Roasted Trout with Lemon & Rosemary

Published June 26, 2018 by
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Yields: 2-4   |    Active Time: 45 minutes



Ingredients:

  • 2 whole trout, dedressed 
  • 1 lemon, sliced
  • 1/4 teaspoon ground pepper
  • 2 springs rosemary 
  • 2 tablespoons avocado oil
  • 3 cups diced red potatoes
  • 2 cloves garlic, minced

  • Directions:

    1. Preheat oven to 400°F. Toss diced potatoes and minced garlic in olive oil. Spread out on a sheet pan, and sprinkle with half of the salt and pepper. Then, bake for 30 minutes, until potatoes are just starting to turn golden on the outside.
    2. Meanwhile, season each fish with the remaining salt & pepper. Then, place half of the lemon slices and 1 sprig of rosemary in the cavity of each fish. If desired, tie the fish closed with twine.
    3. After the potatoes have cooked for 30 minutes, push them to either side of the baking sheet to make room for the fish. Place each fish on the pan, and return pan to oven for 20 minutes, or until meat is opaque and easily flakes when pricked with a fork. Potatoes should also be tender all the way through when pricked with a fork. Serve hot.

    2 Comments

    Winter Squash Sheet Pan Breakfast

    Winter Squash Sheet Pan Breakfast

    When it comes to squash, I am a fiend. My favorite of all winter squashes? Delicata, which I eat sliced into thin crescents and roasted until golden, with just a touch of salt and pepper. I could eat just roasted delicata squash for an entire meal and be perfectly content. More than content. 

    The first delicata squash I laid eyes on this season ended up in my shopping cart without a bat of an eye. I didn't think about it for more than a second: delicata, yes and yes. It was late July, so some would argue I was jumping the gun on fall crops. Committing a seasonal produce sin. But when you love delicata squash the way I do, there is no such thing as jumping the gun. Especially when the delicata squash plant in your yard remains the runtiest of runts, and you can expect no yield from it. 

    Winter Squash Sheet Pan Breakfast

    I rarely mess with my delicata squash formula in the kitchen. Even in this kale salad, I cooked the squash just the way I always do, and then combined it with seasonal ingredients to make a bright bowl of greens. And in this sheet pan breakfast, I don't stray far: roasted delicata squash is baked alongside a serving of bacon and two eggs cooked to perfection. 

    There a lot of ways to make your breakfast feel like fall, all of them yummy. But this one you just can't skip. 

    Winter Squash Sheet Pan Breakfast

    Winter Squash Sheet Pan Breakfast

    Published August 31, 2017 by
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    An autumn breakfast to fill you up and keep you warm.

    Serves: 2   |    Total Time: 30 minutes



    Ingredients:

    • 1 delicata squash
    • 1/8 teaspoon salt, plus more for serving
    • 1/8 teaspoon pepper, plus more for serving
    • 1 teaspoon melted coconut oil
    • 2 slices bacon
    • 2 eggs

    Directions:

    1. Preheat oven to 350°F. Fit a sheet pan with parchment paper or a Silicone Baking Mat.
    2. Slice squash in half, the long way. Scoop out seed and discard. Then, cut squash into crescents, about 1/4 of an inch thick (the skin on delicata squash is quite thin, and can be eaten). Place crescents in a bowl and toss with melted coconut oil, salt, and pepper. Spread out on a sheet pan. Arrange 2 slices of bacon on the pan as well.
    3. Bake squash and bacon for 20 minutes. Pull sheet pan from oven, and crack both eggs onto pan. Return pan to oven and bake until eggs reach desired doneness. I prefer my yolks runny, and cook them for 6-7 more minutes. Note that eggs will continue to set after they are removed from oven.
    4. Serve warm with salt and pepper to taste.

    4 Comments

    Maple Sriracha Barbecue Chicken Kabobs

    Update: This is an older recipe from Foraged Dish but still a good one! I updated it on 1/1/2019 (happy new year!) to make it easier and more clear. Plus — new pictures, and a video!

    Maple Sriracha Barbecue Chicken Kabobs

    One of the very first recipes on this blog was a homemade sriracha sauce. It — to my surprise - was it’s own small kind of hit. I was even asked if it could be included in a little magazine! It was the year of sriracha. The sauce was EVERYWHERE and I got lucky. You don’t, however, need to make your own sriracha to make these kabobs. In fact, the sauce here is as easy as adding 4 ingredients to a bowl. Sriracha, garlic, maple syrup, and coconut oil.

    From there you can basically do whatever you like. I use chicken, bell peppers, red onion, and zucchini but you could easily swap in steak or shrimp, and replace the veggies for something else grill-friendly, like yellow squash, mushrooms (I LOVE grilled mushrooms!!), or even little cubes of pineapple. (If you like grilled pineapple, try these sweet and spicy barbeque shrimp & pineapple skewers).

    Maple Sriracha Barbecue Chicken Kabobs
    Maple Sriracha Barbecue Chicken Kabobs

    Compared to other hot sauces, sriracha is not very spicy — it’s a little sweet, in fact. This, combined with some maple syrup, turns into an ultimate grilling glaze. It comes out as a sweet and spicy kabob. Make some extra sauce for dipping, sprinkle with cilantro, and serve with a lime wedge if you have it. Make a complete meal by serving over a bed of rice!

    Most people would tell you that kabobs are a perfect BBQ, potluck, picnic, camping dinner. But I — crazy me - made these in January while it was snowing. 🤪❄️Watch for snow flake over the grill in the video below!

    Maple Sriracha Barbecue Chicken Kabobs

    Published January 3, 2016 by
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    Serves: 4-6   |    Active Time: 45 minutes



    Ingredients:

  • 2 garlic cloves, minced
  • 1/3 cup sriracha sauce
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons maple syrup
  • 1 pound chicken breast, cubed
  • 1 red bell pepper, diced into bite-sized pieces
  • 1 green bell pepper, diced into bite-sized pieces
  • 1/2 red onion, diced into bite-sized pieces
  • 1 zucchini, diced into bite-sized pieces

  • Directions:

    1. Add garlic, sriracha, coconut oil, and maple syrup to a medium or large sized mixing bowl and stir to combine.
    2. Add chicken, bell peppers, onion, and zucchini to bowl and stir to coat in sauce.
    3. Assemble kabobs: put chicken and veggies on metal or wooden skewers, alternating ingredients (ex: chicken, bell pepper, onion, chicken, zucchini, etc).
    4. Heat grill to high. Place kabobs on hot grill and cook for 12 minutes with lid closed, turning every 5 minutes and brushing with any extra sauce.
    5. When juices run clear and chicken is cooked through, remove from heat. Garnish with cilantro and serve hot.

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