About rainbows and trouts

All these roasted porks and chickens are nice and all, but sometimes the heart (stomach) just craves something different. Sometimes the stomach craves fish. Cooked fish. So off to the grocery store to see what's on offer.

If you know how to gut fish, you're in luck, most of the stores offer ungutted fish for cheap on weekends, but if you're like me, you've never learned to gut fish properly, you're gonna need to buy the kind where it's all done for you and that pays extra. And there's a bunch of mouths to feed, so better buy at least double.

So rainbow trout it is. After unbagging (is that a word?), washing, cleaning, onto the pan you go. Wrapping the trout into some foil for better cooking first, all that's left now is seasoning. That's easy - salt, freshly ground pepper (needed and extra pair of hands here as I was holding the fish open while the other person ground the peppers - we use a mix of black and green peppers most of the time), a few slices of lemon inside the fish and then top it all off with some rice oil. Rice oil is as good as olive oil, but it's suited better for heating and cooking.

I think it took 40 minutes and I got to prod around in the fish to see whether it was done. Mmm, delicious. Definitely done. Some nicely seasoned rice as a side dish and some salad. Tip - try using sweet oranges in your salads!

Bon appetit!

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