Trout with Lemon and Dill

Michael has cooked some great new recipes lately, but the last couple weeks have been crazy for me so I'm a little behind on posting our new favorite dishes.

I found this recipe on one of my new favorite blogs Sweet Paul. Michael has been talking about trying to cook a whole fish for a while, so this quick and easy recipe was perfect (and DELICIOUS!)

INGREDIENTS
4 small wild trouts, gutted and cleaned (we bought our de-boned too)
salt
pepper
olive oil
2 lemons, sliced
1 small bunch of fresh dill, chopped
(you can always save some dill sprigs for serving too - it's pretty!)

DIRECTIONS:
Heat oven to 350 degrees.
Wipe off the fish with paper towels and run both the inside and outside with salt and pepper.
Drizzle a little olive oil in the cavity of the trout.
Add 4-5 lemon slices and dill and place in a large baking dish thats been drizzled with oil.
Drizzle the top with oil.
Bake for about 18-22 minutes, all depends how big your fish is.
Use a sharp knife to see if the meat falls off the bone, then its ready.

We served it with garlic mashed potatoes and sweet & sour green beans (green bean recipe to come - it tasted A LOT better than it sounds).