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!
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Crispy Skin Wild California Salmon
Smoked Salmon and Homemade Pesto Pasta
Pan Fried Rainbow Trout with Smoked Butter Tomato Sauce
Smoked Wild Trout Soup