2 whole rainbow or brook trouts, scaled and gutted
1 large lemon, thinly sliced
4 thinly sliced garlic cloves, or much as desired
freshly ground black pepper corns
splash of white wine, optional
good quality extra virgin olive oil
1. Pat dry trout, rub the whole fish with sea salt and freshly ground black pepper. Place a couple or few lemon slices and as many as desired garlic slices into fish cavity. (We do this to add the flavors and scents to the meat.)You may have both lemon and garlic slices leftover, set them aside.
2. Heat a tablespoon or two of olive oil in an extra large frying pan or grill pan. Once hot gently place the whole trouts on it, fry for about 8 minutes. Gently flip, add a splash or two of white wine, at this point if you have any extra garlic added to the pan. Fry/cook the fish for another 8 minutes, or until all liquid has been absorbed and the fish skin is nice and crispy. Cooking times may vary depending on fish size and weight. Make sure the fish feels firm before serving.
Serve with side dish of your choice. By the way, this cooking technique and ingredients taste great with other whole fish too. Enjoy!
Extra lemon, if desired.
Steamed rice, garlic creamed spinach, or fresh green salad.