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

September Selection

Honeyed Trout

Courtesy of Jack Devaney

Yield: 4 servings



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



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.