WHOLE ROASTED TROUT ENJOY DAN;

                             WHOLE ROASTED TROUT by CHEF DAN:

Serves 2

INGREDIENTS:

2 small whole trout, gutted and cleaned

1 whole lemon, thinly sliced

1 tablespoon olive oil

FOR THE RUB:

1/2-teaspon turmeric

1/4-teaspoon EACH fennel seeds, cumin seeds and mustard seeds

1/8-teaspon EACH coriander seeds, peppercorn, and salt

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   In a cast-iron skillet toast the seeds, and salt, over low-heat; cook until they start to pop.

2.   Let cool and transfer to spice grinder and grind into a powder.

3.   Wash the trout under cold water to remove and slime.

4.   Using a sharp knife, make three or four cuts along each side of the fish.

5.   The cut should be deep enough to pierce the skin and penetrate the flesh.

6.   Work the rub each side of the fish and into the cavity where it was gutted.

7.   Place lemon slices into the cavity.

8.    Arrange fishes on a prepared baking trey with a wire rack.

9.   Drizzle with olive oil and place in preheated oven.

10  Roast 25-20 minutes.

11  Serve steamed vegetables.

ENJOY DAN:                                              BON-APPETITE!!