I know I have to be the most annoying person in the world right now.
"Why," you may ask?
Because I am filled with the smug, self-satisfaction of not only being visited by Genius who enabled me to figure out which play my students will take to the American High School Theatre Festival in Edinburgh, Scotland, but, through my diligent work ethic and proper preparation, I have simultaneously created a brilliant dinner AND lunch for tomorrow.
And my camera...died.
No photos for you. But use that little movie camera inside your noggin and live the fantasy.
Rosemary and Thyme roasted New Potatoes
Oven Roasted Trout with lemon and dill
A delightful salad of the Perfect Chicken breast, Minted Grilled Eggplant, peas, and baby spinach soon to be tossed in homemade pesto.
I know. Even I want to slap myself.
Oven Roasted Trout with Lemon and Dill
1 dressed Rainbow Trout (with head on...to keep it interesting)
1 lemon, sliced into rounds
4-5 sprigs of dill
a healthy drizzle of Chili Oil
a liberal salt 'n peppering
Preheat oven to 400 (perhaps you are roasting potatoes already). Place trout on baking sheet and oil that bad lad inside and out. Season the cavity with salt and pepper. Layer lemon and dill inside cavity. Add any extra slices on top. Pop that baby in the oven for 15-20 minutes or until cooked through.