I made wild caught rainbow trout baked and stuffed with garlic, rosemary, oregano, lemon, thyme and butter served over sliced heirloom tomatoes and romaine salad, finished with a Mediterranean lemon olive oil sauce, basil and Modena balsamic [OC]
August 5, 2024I made wild caught rainbow trout baked and stuffed with garlic, rosemary, oregano, lemon, thyme and butter served over sliced heirloom tomatoes and romaine salad, finished with a Mediterranean lemon olive oil sauce, basil and Modena balsamic [OC]
3 Comments
that sounds amazing. great plating!
Lovely presentation but…
Salmon goes on top!
What kinda micro greens did you use??