Yom revi'i, 19 Cheshvan 5775.
You can't make fish with the head still on attractive to everyone. (Sorry, Dearly Beloved.) But a little plating technique might work for those who have never seen a trout they didn't find beautiful. I left the little fellow nestled in his baking paper wrapper, surrounded lovingly by cherry tomatoes and fennel slices. See those cute little roundish things under the layer of bones? Those are baby garlic, which Marc Gottlieb of Culinart Kosher fame taught me to extract from the fresh garlic stalks most people toss out after they chop off the mature garlic head. Such a waste! There is a lot of flavor in those little garlics!
The recipe is nearly unnecessary -- but here it is.
Get your trout from the freezer section at Super Torjman (because it helps out my makolet, and the work of cleaning the trout is already done for you by very competent people).
1 whole trout
5-8 garlic babies
raw sea salt to taste
Wrap fish loosely in parchment paper after tucking into cavity garlic, and sprinkling surface with sea salt. Bake at 250 degrees Centigrade for 10-15 minutes (until it smells delicious, and is no longer translucent). Dress it up however makes you happy. Serve with a crisp glass of Emerald Riesling -- of course! -- and a nice green salad, or fennel slices and ripe red tomatoes.