Baked Trout with Thyme and Sunflower Oil

Baked Trout with Thyme and Sunflower Oil

Weeknight cooking is split pretty evenly at our house, usually determined by whoever steps in the door first. I understand having a kitchen partner who gets as excited about vegetables, new recipes, and baking bread as I do is rare; I certainly don’t take his enthusiasm or help for granted. If I sketch out the grocery list and some ideas in advance, the odds are in my favor to come home to a simple, well-prepared meal. Occasionally the menu does not go according to plan, but often the surprises are better than the best intentions.

I had picked up the fresh trout filets earlier thinking of fish tacos on Cinco de Mayo. Needless to say, I had no complaints when they showed up on my plate a few days early tonight–good food is good food, right? The filets were sprinkled with black pepper, thyme and a drizzle of local, cold-pressed sunflower oil. Baked at 350° for 20-25 minutes in a shallow baking dish until flaky with a fork, served with brown rice and frozen garden peas, it was far better than anything I had planned!

If someone regularly makes good food for you, give them an extra hug the next time.  Meals like this make ordinary days into great ones.  Happy eating.

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