Trout Baked In Escarole
|Chopped italian parsley||6 Tablespoon (1/4 Cup Plus 2 Tablespoon)|
|Chopped shallots||2 Tablespoon|
|Garlic||5 Clove (25 gm), minced|
|Chopped thyme||2 Teaspoon|
|Black pepper||To Taste|
|Whole trout||4 Small, dressed, with heads on|
|Lemon juice||3⁄4 Cup (12 tbs)|
|Orange juice||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
In a large pot of rapidly boiling water, cook the escarole leaves for 5 minutes, or until pliable.
Drain and set aside to cool while preparing the trout.
In a small bowl, mix together the parsley, shallots, garlic and thyme.
Lightly salt and pepper the inside and outside of the trout; rub half of the herb and shallot mixture inside.
Carefully wrap each trout in 4 of the leaves, leaving the head showing.
Goat a large shallow baking dish with no-stick spray.
Place the fish in the prepared dish.
Mix together the lemon juice, orange juice, water and remaining half of the herb and shallot mixture and pour over the fish.
Cover tightly with foil.
Bake at 450° for 20 minutes, or until the fish just begins to flake when gently pressed.