Ingredients:
1 fresh Idaho Steely - (Have Gary catch it for you! He catches the big ones!)
2 lemons
3 sprigs of rosemary
4 carrots
5 potatoes
4 stalks of celery
olive oil
salt
pepper
Directions:
Send Gary out to catch a fish here:
Preheat oven to 400 degrees Fahrenheit. Send Gary out to clean the fish. Scrape the skin with a knife (with the grain) to get as much slime off as you can. Rub the skin under water to get more off too. Pat the skin dry with a paper towel. Place the fish on a piece of foil spread over a cookie sheet.
Slice 1 lemon into 1/4 inch discs. Squeeze the other lemon all over the inside of the fish's cavity. Place the slices inside the cavity too. Place most of the sprigs of rosemary (after you wash them) in the cavity (save a couple of leaves, enough for 2 teaspoons). Hold the cavity open while someone else sprinkles salt & pepper in it. Pour a fair amount of olive oil inside the cavity. Close the cavity. Bunch the foil up around the fish so it'll keep most of the liquid.
Place tray into oven for 15 minutes.
Peel and slice carrots into 1 inch segments. Slice celery into 1 inch segments. Peel and slice potatoes into wedges. Place all of the veggies onto a sheet of foil. Sprinkle with salt & pepper, and 2 teaspoons of rosemary.
Pull fish out of oven at 15 minutes, place foil full of veggies on the tray. Drizzle with a fair amount of olive oil. Place the tray back in the oven for another 25 minutes.
Enjoy!
