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Tuesday, November 27, 2018

Orange Basil Baked Trout

Hello, everybody! It's has been SO hot here. That's the bad news. The good news is that our garden is in full swing!
 Mmm, love these heirloom pear tomatoes!
                                              
And this black Thai basil went to seed, but I found you can still use the buds in pesto and sauces.
                                           
Upside garden deliciousness!
                                    
We always share our pears and plums...
                                             
Because it helps our elderly neighbors remember why they love this family with the six loud kids! Lol

                                          
I could eat this all day. *sigh* Why can't we have fruit in the garden year-round? I definitely live in the wrong climate for my tastes.
                                        
We did go blackberry picking and got a few gallons, but they were small and scraggly because a heat wave had hit just as they came ripe. :(
This zucchini blackberry bread was so good! I may have neglected to mention the zucchini part to our picky eater, although I think the sugar balances out any nutritional benefits.
So, one of the neighbors we share fruit and baked good with likes to fish. But he fishes more than he can possibly eat. SO he likes to give the fish to us. I don't crave baked fish but when we do have it, I remember how wonderful fresh baked trout can be.
                                                             
We sliced oranges, lemons, and basil.
                                                  
Spreading a little olive oil on the foil, lay out the fish, salt on one side. Flip the fish. Rub the top with garlic. Stuff the insides with orange slices, some basil, and sprinkle with sea salt. Lay lemon slices on top.
 We have a fun spice grinder that has rosemary and black pepper. Great combo!
 Right before it goes into the preheated over at 425F!
 Ta-dah! They look like baked fish but they taste like the most amazingly fresh bit of fishy foodie heaven. YUMMMM. We paired them with a sparkling lemon water, watermelon mint chilled salad, and couscous.
 Until next time!




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