Meyer Lemon-Peppered Colorado Trout, Pan-fried

12 fresh Colorado trout fish, whole, each 7-inches long, field dressed

5 tsp organic black pepper, coarsely ground per trout (2 tsp per side, 1 tsp on the inside)

3 tsp sea salt per trout, one tsp per side, and one on the inside

Extra-virgin olive oil (for misting non-stick frying pan), 12 tsp

4 large fresh, organic, Meyer lemons, juice only

4 sprigs of fresh, organic rosemary per trout, for stuffing inside of it

1/2 fresh, organic fennel bulb per trout, diced into 1/4-inch pieces, for stuffing inside of it

Directions:

1.  Salt and pepper inside of each trout. Then, stuff 4 fresh rosemary sprigs and diced fresh, fennel bulbs into each trout.

2. Season each trout with the Meyer lemon juice on both sides. Use about 4 TBL of lemon juice per trout.

3.  Salt and pepper both sides of each trout.

4.  Mist non-stick frying pan with extra-virgin olive oil.

5.  Set stovetop to medium-high. Preheat pan for about 3 minutes.

6.  Put the trout slowly into the preheated pan. The oil may pop as you do this, so be careful.

7.  Cook each side for approximately 8 - 9 minutes.

8.  Check each trout with a meat thermometer.

9.  Serve trout with 2 Meyer lemon slices, cut finely, and in a circular shape for garnish.

10. Trout goes well with new potatoes, oven-roasted.

Quick new potatoes, oven-roasted:

Lipton's onion soup packets (1 packet per 4 cups of new/baby/finger-sized potatoes)

New/baby/finger-sized potatoes, organic, scrubbed, rinsed, with skin on, each sliced in half

Extra-virgin olive oil, enough to coat all the potatoes

Directions:

Place baby potatoes, each sliced in half, into a large Ziploc bag. Then, coat with extra-virgin olive oil. Open seasoning packets and sprinkle into Ziploc bag. Close and zip up the Ziploc. Massage bag to incorporate seasonings evenly throughout potatoes. Open Ziploc bag, and place ingredients into a glass bakeware pan. Put into a preheated oven, center rack, uncovered at 350°F, for approximately 30 minutes.