East Asian Trout

Last night, I made something I had never made before.  I was making breaded pork for myself and my boys, but my husband, the almost completely vegetarian, was going to have fish.  I think baking it with lemon and dill (the way he does it) can get boring (though I suppose I should not judge as I don't eat it and he likes it this way), so I decided to make something new.  As I often do when improvising in the kitchen, I looked around at what I had in the pantry.  I decided that lemons and limes with onions would do.  Then I thought it would be interesting to throw in some coconut cream on top.  It was really a guess, as I can't stand the taste of fish.  But it sounded good.  I leave for Vietnam in a few days, and I think some part of me must be thinking about the cuisine I will find when I get there.  But when all was said and done, my husband devoured it.  So here is the recipe for you to enjoy:

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East Asian Trout

1 lb boneless trout, rinsed and patted dry

Olive Oil

1 lemon, sliced

1 lime, sliced

1 onion, thinly sliced

1/2 can coconut cream (coconut milk is fine)

Salt to taste

Cut the trout to fit your baking pan.  Drizzle olive oil all over the fish.  Layer lemon, lime and onion slices over the fish.  Pour the coconut cream over everything and cover with foil or lid.  Place in 400 degree oven until fish flakes easily.  Season with salt to taste.