Garlic and Trout

Sunny, sunny... and it was time for the garden as well. My cherry tomatoes do not want to get red [too wet and cold it has been this summer], runner beans got consumed by slugs and snails, so I was happy to see something edible in my garden.
Garlic!

Smelly and strong - lovely!
Then there was only one thing to do as there is no weekend without fish!

Trout with garlic & chilly butter, dill [from my tiny garden as well ;-) ] and lemon [from the market :-( ]

Simple, so not sure if any quantities are needed but let me see...

Ingredients:

trout [1 for each person];

lemon;

garlic butter [make it your own:  get soft butter, as much as you like to make, and add some pressed garlic. Season with salt, pepper and chilly, but not much because the strong garlic flavor is almost enough!]

dill
salt & chilly for seasoning  [ I think I need to mention here that I, instead of salt, more often use Vegeta for everything. It is the perfect mixture of everything and to use on anything - no sweet cakes! ]

Descale fish [so the skin is edible as well without leaving unwanted scales in the mouth] and cut of heads [I do, because I do not like seeing cooked fish's eyes!].
Season with salt [Vegeta], pepper and chilly. Stuff fish with wedges of lemon, dill and knobs of garlic butter.

 

And the trout before baking looks like this.

Preheat the oven to gas mark 5-6 [about 200°C]. Place fish in a ovenproof dish, which has been greesed with more garlic butter and sprinkled with some dill. Squeeze the rest of the lemon over the fish.

Bake it till the skin starts getting golden-brown [about 20-25 minutes].

Serve with mashed potatoes or on it's own. Yum! Yum!