Reva and the kitchen were filming all day today, so I threw together a quick snack with rainbow trout. Combined sweet onions, thyme, roasted red peppers, baby potatoes, salt and black pepper. Roasted them in a 375 °F oven on a quarter tray to remove the excess moisture.
During that time I fried up some thinly sliced garlic.
Scored the skin.
Once the vegetables reached my desired texture I removed the pan from the oven and turned it up to 500 °F. Once the oven came up to temperature I added the fish to the pan and placed it back in the oven with lemon and rosemary stuffed in its cavity.
Once the fish cooked through and the skin was crispy, I seasoned the trout with maldon salt, garlic chips and kewpie.
