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  Baked Trout with Salsa Verde

6 rainbow trout fillets (or fresh salmon)
juice of 3 fresh limes
olive oil
rock salt and freshly ground/cracked pepper
2 Tbs fresh thyme
fresh lime wedges to serve

Salsa Verde:
1 to 2 cloves chopped fresh garlic
1 small handful of fresh mint
1 handful of fresh flat leaf parsley
1 larger handful of fresh basil
2 Tbs olive oil
2 Tbs fresh lemon juice
2 tsp capers
2 tsp Dijon mustard


To assemble the salsa roughly blend all in a blender.

To bake the fish: preheat the oven to 350F. Place each fillet on a lightly oiled piece of kitchen foil (large enough to make a parcel). Drizzle each fillet of fish with some of the lime juice, olive oil, salt and pepper and fresh thyme (also works well with dill or parsley). Make a tight parcel and place on a baking sheet in the oven for about 15 minutes (depending on thickness). Remove from oven and stand in foil for about 5 minutes before serving (the fish continues to steam slightly).

Serve with some of the juices, a dollop of salsa verde and lime wedges.

Yield: 6 Servings