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Baked Trout

red onion - sliced very thin
fresh basil leaves
salt and pepper
garlic-almond butter

Soak the trout in salt water for 15 minutes. Rinse well and scrape
the skin lightly. Rinse again. Salt and pepper the cavity. Thinly
slice the onion and place several slices inside the cavity. Clean
the basil and coarsly chop. Place the basil in the cavity also.
Use about 4-5 very large leaves. Place the trout in a baking pan
with just a small amount of water. Cover will foil and bake at
350 degrees. These were extremely large trout that my brother had
caught. They were over a pound each and about 18" long. I baked
them for about 25 minutes. During the last 10 minutes of baking
time I spread the garlic-almond butter on top, recoved with the
foil and baked for 5 minutes more. The last five minutes I removed
the foil.


Garlic-Almond butter

1 cup slivered almonds
2-3 cloves garlic
1 stick butter or margerine
juice of one lemon

Puree the garlic and butter together in the processor then put in
a heavy skillet on medium high heat. When the butter begins to
sizzle add the slivered almonds and toast until just beginning to
turn golden. Remove >from the heat and add the lemon and mix
well.

I would think that you could salt and pepper the filets, lay them
in a baking dish, then cover with basil then onions and the foil.
The filets would not take nearly so long to bake--maybe 15 minutes
with the last few minutes baking uncovered and with the garlic-almond
butter on. Fresh water trout is done when it flakes easily apart.
But, as with all fish, it doesn't take very long to cook.

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