Local Trout, Cherry Romaine Salad, and Olive Oil Potato

I made this last night for the husband. It's super delicious and easy to make. Because the quality of the trout was so good, you don't really have to do anything to it for the flavor to shine. Simply coat with olive oil, salt, pepper, and bread crumbs and you're good to go. Add local potatoes, romaine, and dried cherries and it becomes a meal.

Local Trout, Cherry Romaine Salad, and Traditional Potato

1 lb trout
1 tbsp olive oil
sea salt and pepper to taste
1/4 cup bread crumbs

Directions

1. There are none, top the trout with the ingredients above. Cook skin side down for 8 minutes. Flip once in the last minute to seer the bread crumbs.

Cherry Salad

1 head local romaine, chopped
1/4 cup dried organic cherries
2 tbsp macadamian nuts
1/4 vidalia onion chopped
2 tbsp olive oil
the juice of half a lemon
sea salt and pepper to taste

Directions

1. Add all of the ingredients to the salad and toss.

Olive Oil Baked Potato

2 baked potatoes, washed
2 tbsp olive oil
sea salt and pepper to taste
1 dollop organic sour cream

Directions

1. Bake the potato for 55 minutes on 400 degrees.

2. Cut open and coat with olive oil, salt, and pepper. Dress with sour cream if you like.