Southern Trout

Yesterday, I showed you some of the pictures I took from my friend, Ann’s, river cabin. I have a few more to show you today, along with another recipe for trout, which is very abundant in the beautiful White River on which the cabin is located.

It is just so beautiful down there along the river with the bluffs rising up from the water. It is along this river that the wonderful Jim Gaston takes so many fabulous pictures like this one of a beautiful bluebird with it’s red breast.

Or this gaggle of geese (I think a gaggle might be three or more!).

I’m not an experienced fisherman but even I have caught a lot of fish, namely trout, from the White River. Visit Ann if you are interested in finding out how you can have that lovely river cabin. And enjoy another trout recipe for:

Today’s Lagniappe:  Citrus Trout
If you don’t have trout, you can substitute another fish of your choice.

8 trout fillets.
4 sliced lemons.
¼ cup of melted butter.
¼ cup of chopped parsley.
Salt and pepper, to taste.
Preparation Instructions:

Preheat your oven to 400°F (205°C).

In a shallow dish, combine the melted butter and salt and pepper.

Dip the trout fillets in the butter mixture and place on large rimmed baking sheets.

Sprinkle the chopped parsley over the trout, then top with slices of lemon.

Bake for about 15 minutes or until the fish flakes easily.

Serve.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More