believe it or not, it's good with whole stuffed trout!
this is one of my creations from watching too many cooking shows, then mixing up some of the recipes and ending up with something really good.
thinly slice an onion and a small bulb of fennel into strips and put into a large bowl. add sea salt and freshly cracked black pepper, a little evoo, and a healthy splash or three of balsamic vinegar.
dress a couple of good sized trout (gut, scale, rinse, remove fins and head), place a few sprigs of lemon thyme into the body cavity of each, then stuff with the onion and fennel mixture. loosely tie the body closed, put trout into a glass baking dish, then stuff any remaining mixture into the fishes until they're overflowing.
drizzle trout with a little more evoo, and sprinkle with more sea salt and pepper. bake at 375 for 25 minutes, or until the trout is just cooked through.
to eat, cut away the strings and gently peel back the skin on top. the meat and onion/fennel will fork away easily leaving the ribs and spine intact. then, flip over and fork the meat from the other side.
serve with baked spuds and good bread.
i've made this many times and there's always a battle for who get the biggest or the most fish.