Fr. Wm Corby Division and Associates, Fairfax Station, Virginia

September Selection

Honeyed Trout

Courtesy of Jack Devaney

Yield: 4 servings

 

Ingredients:

4 trout, medium size

1 tablespoon honey

Rind and juice of 1 lemon

1 tablespoon chopped dill

Freshly ground black pepper

Lemon wedges and sprigs of dill to garnish

 

Directions: 

Gut the trout, remove the fins, and the heads if desired, wash and dry well. 

Mix together all the other ingredients. Arrange the fish on a greased oven proof dish, put a little of the dressing into the cavity and brush the remainder over the fish.  Cover the dish and bake for 20 minutes in a preheated fairly hot oven 400o F. Garnish with the sprigs of dill and lemon wedges.