Fish, always fish

I can walk around in the fishmarket in Venice for hours. During my visit this time I was captured by the interesting pattern many of the fish mongers created with their fishes. I had a goal during my week in Venice in April which I didn't achieve - to buy fish at the fish market and prepare in the kitchen of Nati House. Well, something has to wait till my next visit.

We have an indoor fishmarket here in Trondheim where I love to visit. On Monday I had the day off and wanted to make fish for dinner (always a favorite in The Blue Café). But since I didn't go downtown, one of the local grocery stores, with a wide and very good variety of fresh fish, was the solution. I walked over to the store with no spesific fish in my mind, and when I came there I couldn't resist the pink trout.

Coming home I didn't have a spesific recipe, so it became a kind of "decide as you go"-recipe. First I greased an ovenproof dish with olive oil, then I sliced potatos and covered the dish. Sprinkeled the potatos with salt, pepper and rosemary and let it cook in the oven for about 15 minutes at 200C. During the 15 minutes I marinated the trout with olive oil, pepper and alot of chives from the garden. The trout were laid on the potato bed and back in oven for 30-40 minutes.

Easy to make. Healthy. Perfect taste. Can you ask for more?