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Recipe contributed by Field Staff Writer G. Ford.
This recipe is one of my all-time favorite meals on the planet. It was made possible by the methods explained in Staying on the Game: Adapting to New Areas to Hunt & Fish.
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â€¢ Potatoes, about 2 pounds â€“ Yukon Golds are great, red potatoes would work also
â€¢ Black Pepper or Crushed Red Pepper
â€¢ Oregano or Basil (dried)
â€¢ Olive Oil
â€¢ 1 Lemon
â€¢ Whole, gutted and scaled fish â€“ Speckled Trout in this case, but really any good
quality saltwater fish .
â€¢ Preheat oven to 350 degrees F.
â€¢ Quarter up the potatoes into bite-size chunks.
â€¢ Toss them into a casserole dish with some olive oil.
â€¢ Season the potatoes with salt, pepper of your choosing, and herbs.
â€¢ Bake the potatoes until theyâ€™re soft, nearly done.
â€¢ While the potatoes are baking, it is time to prep the fish.
â€¢ Coat lightly with olive oil.
â€¢ Salt the fish (somewhere between lightly and heavily).
â€¢ Slice half the lemon into wedges and stick them in the belly of the fish.
â€¢ When the potatoes are nearly done, lay the fish directly on top of the spuds.
â€¢ Put the tray back into the oven and continue baking at 350 until the fish is done
(about 10-15 minutes, depending on the size of the fish).
â€¢ When the fish is about done, make up a simple salad. I go with mixed or arugula
greens. Feel free to dress the salad as you like, but I go simple: olive oil, juice of
half lemon, salt and pepper.
Two more pieces of advice: donâ€™t neglect eating the crispy fish tail or cheek meat.
Get more recipes for your wild caught fish!
Roasted Tuna Head Ramen Noodle Soup
Citrus Smoked Yellowfin Tuna
Crispy Skin Wild California Salmon
Smoked Salmon and Homemade Pesto Pasta
Pan Fried Rainbow Trout with Smoked Butter Tomato Sauce
Smoked Wild Trout Soup