After we visited the Burke this weekend I made a trout dinnner from the highly charismatic fish seen here.

Ideally, I would have broiled it, but I do not trust my oven manipulation skills enough so I just baked it. It came out ok, but the impact of the lemon-soy-olive oil vinaigrette I basted it with was lost, as we discarded the skin. Filleting it went well enough; the spine came out with the head as it’s supposed to; yet somehow I was not 100% satisfied.

Well, there’s always more fish in the sea fish farm.