Clean the trout. Wash the body cavities
and pat them dry with paper toweling. Season the cavities with salt and pepper. Slice the oranges
thinly. Place half the zest and half the orange slices in the trout cavities. Sprinkle the remainder of
the zest on top of the trout. Butter a baking dish and arrange the orange slices on the bottom to
provide a bed for the trout. Bake in a 400-degree oven until the trout flesh is opaque.
Serve this dish with steamed rice or mashed potatoes,
and asparagus or sugar snap peas.
Remove the zest from the oranges with a box grater,
orange zester, microplane or potato peeler. Finely mince the zest. When removing the zest, avoid taking
any of the white pith, because it is bitter. Remove the orange slices from the trout cavities before
serving. Provide some orange wedges to squeeze on top of the fish. Leave some of the orange zest in
larger pieces to garnish the tops of the baked trout..
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