“Fresh Trout…

…caught yesterday! Do you want some?” Just the kind of text I like to see come in around bedtime. The next afternoon, I’ll plan on swinging by the grocery store to pick up fresh herbs and a head of lettuce. Next stop is my friend TR’s house, to receive the fish, fresh-caught by her angler cousin, who I’ve never met, but have enjoyed his catch three times already this spring. That’s how I’ve learned that fresh-caught fish is easy to cook. I use my meat thermometer carefully, but there’s a wide margin for error for the silky, succulent trout. I always serve it with a hearty salad and subtly sweet Coconut Rice, which is a perfect complement to the delicate flavors.

Adapted from The Best of America’s Test Kitchen

• 3-4 medium whole trout, gutted, rinsed and patted dry
• 2 tsp minced fresh herbs: marjoram, oregano, or thyme
• 1 tsp grated lemon zest; cut the lemon into wedges for serving
• Kosher salt
• Fresh-ground pepper
• 2 Tbsp mayonnaise
• ½ tsp honey

Preheat oven to 425, with griddle pan or heavy baking sheet on middle rack. Combine herbs, zest, 2 tsp salt, and plenty of pepper in a small bowl. Open up each trout and sprinkle mixture evenly over the inside surface. Close up the fish and let stand 10 minutes. Stir mayo and honey together; brush over entire exterior of each fish. Place fish on griddle pan, leaving space in between. Bake for 7-10 minutes, flipping once, until temp in thickest part is 135-145. (Remove smaller fish to a plate as they are done.) Cut off fish heads and divide larger trout into portions if desired. Serve with lemon wedges and sides of rice and salad.