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I HAS BOUGHT AND COOKED SOME FISH ONCE MORE. This time.... Rainbow Trout. Similar steps, I just rubbed sea salt on both sides, flopped it on a medium-high pan with some Basil Olive Oil - cooked til the exterior was nice and caramelized and then started cutting it into halves and ensuring the insides in the thicker areas were fully cooked - preserving the juices at the ends after cutting them. Never dry - always juicy! NOM NOM NOM
Category All / All
Species Fish
Size 1280 x 720px
File Size 302.4 kB
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