Trout is a popular fish in a landlocked state like Tennessee. It’s fresh, easy, and quick to cook on a grill or in the oven. The presentation of a whole fish at home conjures up the rustic feel of a riverbank campout, and the burnt string used to lash together the lemon-and-dill-stuffed fish creates a real dinner-under-the-stars mood. Complete the faux angler’s mess with Oven Potatoes (page 167) and a green salad with your own smoked paprika vinaigrette.

　　

Ingredients

makes 4 servings

　　4 whole rainbow trout, dressed (about 1 pound each)

　　Olive oil

　　Kosher salt and black pepper

　　3 lemons, thinly sliced, plus 1 lemon, cut into wedges

　　Fresh dill sprigs

　　Bottled smoke

　　

Step 1

HEAT the oven to 500°F.

　　

Step 2

RINSE the trout and pat dry, inside and out. Rub the cavity and skin with olive oil and sprinkle with salt and pepper to taste.

　　

Step 3

LAY 3 or 4 lemon slices and a few dill sprigs in each fish cavity. To secure the lemon and dill, tie each fish three times, once in the middle and once at each end.

　　

Step 4

PLACE the fish on a baking sheet and brush lightly with bottled smoke and olive oil.

　　

Step 5

ROAST the fish for 10 to 15 minutes. To check for doneness, cut through the skin and into the meat on one fish. The white flesh should flake easily.

　　

Step 6

CUT and remove the strings. Serve one fish per person with lemon wedges. The backbone is easy to lift out with a fork as you work through the fillets.

　　Cheater BBQ