CHEF JEFF — ONE BYTE AT A TIME: Whole Roasted Trout with Harissa and Lima

This simple one-dish dinner combines fish and potatoes.

Whole Roasted Trout with Harissa and Lima

4 large whole trout, gutted but otherwise intact

1 tablespoon harissa seasoning (see note)

2 tablespoons olive oil (divided)

2 limes, quartered

2½ pounds baby new potatoes (about 8 to 10), halved

2 to 3 tablespoons finely chopped fresh cilantro or parsley

Preheat oven to 400 degrees.

Lay trout in roasting pan. Mix harissa seasoning with 1 tablespoon oil. Drizzle or brush over fish, making sure all are well-coated. Add limes to pan. Toss potatoes with remaining 1 tablespoon olive oil. Arrange in pan. Bake in preheated oven 20 to 30 minutes, until potatoes and fish are cooked through. Remove from oven, sprinkle with cilantro or parsley, and serve.

Note: Harissa seasoning, the blend of hot and mild spices popular in North African cooking, is available in some supermarkets and gourmet food shops.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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