Ingredients
1 lb trout fillet
1 clove garlic, chopped fine
1-1/2 tbsp chopped rosemary
Zest of 1 lemon
Juice of 1/2 lemon
1/4 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
Preparation
Preheat broiler and brush roasting pan with olive oil.
Mix together all ingredients except fish into a well-blended paste. Use a mortar and pestle if available.
Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
Broil in middle rack for 5 minutes or less, just enough to sear flesh but not burn herbs.
Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
Serve with roasted asparagus and rice or quinoa!
