- Olive oil
- One small white onion, sliced
- Six stalks celery, chopped
- One red bell pepper
- One lemon
- Six sprigs of thyme
- Red drum fillets with skin removed
- One bunch of asparagus, end trimmed
- One cup ginger ale
- One tsp. baking soda
- One quarter cup cornstarch
- One cup all-purpose flour
Directions for Baked Drum:
On a baking sheet, add wax paper, then spread olive oil over the wax paper. After that, you’ll want to add chopped onions, celery, red pepper, lemon and sprigs of thyme. After you’ve completed making your veggie bed, take your fish fillets, oil them and add salt and pepper to taste. After seasoning your fillets, add them to your veggie bed. Once again, add your chopped onions, celery, red pepper, lemon and sprigs of thyme on top of the fillets and veggie bed. Next, place your fillets in the oven that has been preheated to 400 degrees and let cook for 15-20 minutes.
Asparagus and Cajun Aioli:
In large mixing bowl, add the flour, cornstarch, baking soda, and ginger ale. Mix until smooth. Finally, put your asparagus in the batter and coat them. Carefully move the battered asparagus to the canola oil that has been heated to roughly 365 degrees. Let the asparagus cook for about 4-5 minutes. Plate, serve, and enjoy!
- Brook Trout, gutted and thoroughly cleaned
- Olive oil, extra virgin
- Salt and pepper, to taste
- 1 lemon, cut into wedges small enough to fit inside your fish
- Dill sprigs
- ½ white onion, halved and sliced
- Warm water
- Preheat oven to 400°F.
- Prepare a baking dish by lightly coating it with olive oil.
- Lightly salt and pepper the cavity of each fish.
- Place trout on oiled baking dish and drizzle with olive oil. Stuff each fish with 2 sprigs of dill, a lemon wedge and onion slices.
- Bake for 10 minutes.
- Add a couple tablespoons of water to the dish (this prevents the fish from drying out).
Continue baking until the fish flakes easy with a fork, about 10 more minutes.