Tied-Up Trout

1. 1

   HEAT the oven to 500F.

2. 2

   RINSE the trout and pat dry, inside and out.

3. 3

   Rub the cavity and skin with olive oil and sprinkle with salt and pepper to taste.

4. 4

   LAY 3 or 4 lemon slices and a few dill sprigs in each fish cavity.

5. 5

   To secure the lemon and dill, tie each fish three times, once in the middle and once at each end.

6. 6

   PLACE the fish on a baking sheet and brush lightly with bottled smoke and olive oil.

7. 7

   ROAST the fish for 10 to 15 minutes.

8. 8

   To check for doneness, cut through the skin and into the meat on one fish.

9. 9

   The white flesh should flake easily.

10. 10

    CUT and remove the strings.

11. 11

    Serve one fish per person with lemon wedges.

12. 12

    The backbone is easy to lift out with a fork as you work through the fillets.

No additional tips available.