I was kind of hoping for flounder tonight, but Whole Foods didn’t have any. So trout it was for Fish Friday. This was good, but not good enough that I’d make it again. I much prefer the mustard-crusted trout that I make from Cooking Light. I think Larry felt the same way.
- Roasted Trout with Lemon & Walnut-Browned Butter (Fine Cooking #78, May 2006, p. 86C)
- Roasted Cauliflower
- Red Potatoes with Butter and Dill
Hmmm. I still may have to give it a shot. We didn’t care for the Cooking Light one.
It may be that I don’t absolutely love trout, which is why I like the CL version better – covers the flavor more.