Trout with Bay Leaf

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 rainbow trout, fresh or frozen
  • Salt and freshly ground black pepper
  • 1 garlic clove
  • 1

Method

  1. If frozen fish are used, defrost them.

  2. Preheat oven to hot (400°F.).

  3. Sprinkle the trout inside and outside with salt and pepper. Crush the garlic and thyme together to make a paste. Put some of the paste in each fish. Place