Archives for posts with tag: trout

Whole Baked Trout with Cherry Tomatoes and Potatoes
IMG_1356 web

This dish isn’t for the squeamish. I love trout, and often order it if it is on a restaurant menu, but I rarely make it at home because you usually have to cook the whole fish. But, this recipe seemed so easy that I had to try it, and I’m glad I did. The potatoes and tomatoes were delicious and the trout cooked perfectly. I substituted rosemary for the oregano because it is what I had and it worked out great. While it looks impressive coming out of the oven I found it easier to remove the skin, tail and head from the fish before serving it. I told you that you had to be a brave cook!

No, not that kind of stock.

Since I started this blog in January I have posted almost 20 meal plans and over 70 meals! It is crazy to think that I have made that many different meals so far this year, and the best season for cooking is just beginning! This is obviously a roundabout way of saying that I’m sorry I haven’t posted a new meal plan in a few weeks, but I hope you’ve been able to use the archive to pull together some tasty dinners for your family.

Fortunately, we are entering into the best time of the year to cook. I am obviously inspired by what I find when I am grocery shopping, but no shopping experience inspires me more than a trip to a farmers market. When I first caught a glimpse of those sugar snap peas you see below my heart leapt a bit. This week features a bunch of recipes that make the most of Spring’s finest; I especially love the soy-glazed chicken with asparagus and scallions. And, I promise there are more meals to come.

Sugar Snap Peas web

Meal #1: Penne with Broccoli Rabe and Sausage
Meal #2: Pork Medallions with Mustard-Caper Sauce and Braised Swiss Chard
Meal #3: Soy-Glazed Chicken with Asparagus and Scallions
Meal #4: Whole Baked Trout with Cherry Tomatoes and Potatoes

Your grocery list, excluding the usual pantry items:

broccoli rabe – 1 large bunch
Swiss chard – 2 large bunches
shallots – 4
onion – 1
asparagus – 1 large bunch
scallions – 2 bunches
Yukon gold potatoes – 2
cherry tomatoes – 12 ounces
oregano – 1 bunch
cilantro – 1 bunch
lemon – 1
limes – 3-4
penne – 1 box
aniseed (fennel seed) – 2 tsp. (optional) 
chicken broth – 2 cups
whipping cream (or half and half)
capers (if you don’t already have them)
grain dijion mustard (if you don’t already have it)
soy sauce (if you don’t already have it)
honey (if you don’t already have it)
chicken thighs, bone-in, skin-on – 8
pork tenderloin – 2, 8-10 ounce each
sausage – 1 lb.
trout – 2 whole fish (9 ounces each)