Maybe it's my Midwestern upbringing that keeps drawing me back to trout, or maybe it's that they're just so easy to cook and tasty to eat. Whatever the reason, I make this recipe about once a month. It's always delicious, and since it's served whole, it's dramatic and always looks like you put a lot of effort into cooking it. (Trust me... you didn't.) Best of all, it only takes about 30 minutes to get dinner on the table. Just scale up the recipe if you want to serve more people.

Share: