once before. This time, the butcher had accidentally skinned their fillets, leaving us with a single, pedestrian option: butterflied trout, farmed. Given the intended prep method, I think a leaner fish was the right (accidental) call. The fish was mostly crispy, flaky, and perfectly flavored with only salt and pepper. The rosemary chickpeas, somehow, seemed to go well with the fish. And E made a wonderful drink of ginger beer to go with the weather. A fine return to cooking, I say.
1 trout, skin on, butterflied (we got a 0.62 lb fillet, already prepped)
ground sea salt
Preheat oven to 400 degrees. Do any prep necessary for your fish - we removed the head and some of the fins, though my knife wasn't sharp enough for all. In a oven-safe pan that can fit your fish, heat a thin layer of olive oil to just below smoking. Pat the fish dry with a paper towel, then rub it with a mixture of salt and pepper on both sides. Add a small dusting of semolina flour on the skin side and make sure there isn't any excess.
If eating with rosemary chickpeas (which are, essentially, heated chickpeas tossed with rosemary), I recommend the drink E made. Add a small amount of vodka (to taste) and a thumbs-length of rosemary to a highball/rocks glass. Muddle a bit. Fill glass with half a Bundaberg or so and add a slice of lemon. Let it site for a few minutes as the rosemary flavor won't immediately infuse.