Rainbow Trout with Garlic Vierge

This whole baked rainbow trout with green garlic vierge will impress your guests. No need to tell them how simple it was to make.

September 9, 2015

4 green garlic bulbs thinly sliced (green garlic bulbs, also called baby garlic, are found seasonally in the Spring. If you do not have access to green garlic bulbs, regular garlic cloves can be substituted).
1 shallot peeled and minced
2 tablespoons basil chiffonade (sliced into small thin ribbons)
2 tablespoons parsley finely sliced
2 cups cherry tomatoes
1/4 cup toasted pecans (to toast bake at 325 degrees for 5 - 7 minutes until golden)
1 cup cold pressed grape seed oil

Season the trout with salt and pepper inside and out. (Your local fish market will provide it whole, gutted, and cleaned).
Slice the lemon into thin disks.
Place the lemon, rosemary, and thyme inside the trout.
Coat the outside with olive oil.
Place additional lemons slices on the outside of the trout.
Place in a oiled baking dish.
Roast trout at 350 degrees Fahrenheit. After 10 minutes add a small amount of water to the bottom of the pan.
The fish will take approximately 20 - 30 minutes depending on the size. It is done when opaque and flakey while still being moist.