East Asian Trout
1 lb boneless trout, rinsed and patted dry
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.