Nika Hazelton’s Spanish Trout

Preparation info
  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 whole trout, cleaned
  • ½ lemon
  • Salt and freshly ground black pepper
  • 2

Method

  1. Preheat oven to moderate (350°F.).

  2. Rub the trout with the lemon, then squeeze the lemon and reserve the juice. Season the fish with salt and pepper.

  3. Heat the oil. Remove it from the heat and stir in the bread crumbs, garlic