Basic Whole Roasted Rainbow Trout



2 whole trout (about 12 ounces each), cleaned, gutted, and preferably boneless
Kosher salt and freshly ground black pepper
4 to 6 thin lemon slices
4 sprigs fresh herbs, such as flat-leaf parsley, dill, thyme, or a combination
1½ tablespoons unsalted butter, melted



Tomato-Orange Relish
1½ tablespoons extra virgin olive oil
¼ cup minced shallots
½ pound ripe beefsteak tomatoes, peeled, seeded, and chopped (see Notes)
1 tablespoon vodka or grappa
½ teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper
½ teaspoon finely grated orange zest
2 tablespoons fresh orange juice
1 teaspoon capers, drained
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