The medieval gem of Krakow, Poland was one of the first twelve sites listed on the UNESCO list of World Heritage Sites. (Others included Lalibela, Ethiopia, Goree, Senegal, and Yellowstone and Mesa Verde National Parks in the US.)
I’ve been on a real trout kick lately and love this super easy recipe for Polish baked trout drizzled with garlic butter (swiezy pstrag w maslem czonsnkowym for all you Polish readers.) I posted a picture of Krakow because its prettier than baked trout.
Baked Trout with Garlic Butter
2 crushed garlic cloves
2 ounces softened butter
4 whole trout, heads and tails on
Salt and pepper
Preheat oven to 400 degrees. Lightly coat a large, shallow baking pan with cooking spray. The pan should be large enough so fish can lie flat without resting on each other. Melt butter and mix in minced garlic and butter; set aside.
Pour lemon juice inside and outside of fish and then season, to taste, with salt and pepper. Drizzle half of the garlic butter over fish. Put fish in lightly greased pan and cover loosely with foil. Bake 10 minutes. Remove foil and bake uncovered for an additional 5-10 minutes or until fish flakes easily when the tip of a knife is inserted.
Drizzle remaining garlic butter over fish. Garnish with lemon wedges and parsley.