Chef Christopher from The Collins Small Batch Kitchen shares a recipe for a delicious dinner plate.

INGREDIENTS

• 2 whole trout

• 2 teaspoons of kosher salt

• cracked pepper

• 1 lemon

• 1 teaspoon of rosemary

• 1 pound of boiled baby potatoes, cooled and smashed

• 3 teaspoons of bacon butter

• 1 tablespoon of olive oil

• 4 sprigs thyme

• 3 cloves garlic

INSTRUCTIONS

Add skillet to grill several minutes before cooking in order to preheat.

Slice 2 lines into each side of the fish and season liberally with olive oil, salt,

rosemary and pepper.

Place 2 lemon wheels into the cavity of each fish

Place trout in skillet over medium high heat and cook for 2-3 minutes.

Flip trout and move to the side of the skillet.

Add bacon fat, thyme, garlic and potatoes empty side of the skillet.

Cook trout and potatoes for 3-4 minutes or until trout is cooked through and

potatoes a crispy golden brown.

Spoon any herb, garlic fat over potatoes.

Squeeze remaining lemon over trout.

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