For now, I take my opportunities where I can. I got some leeks from one of my favorite local farmers this week, and last night on my way home I picked up a beautiful, cleaned local trout, some lemon and a bag of brussel sprouts. Tonight, I did very little other than snip some thyme from the garden and lightly season along the way, and I had a lovely result.
Preheat oven to 395 degrees (f).
Cut 1 lemon in half, and cut one half into thin wedges,
and slice the other half into half rounds.
Trim and clean 2 leeks, and slice in 1/4" half rounds.
Cut two pieces of parchment paper to fit inside an oven-proof baking dish, and place one in the baking dish and the other on a cutting board. Place the half round lemon slices atop the 'cutting board' parchment. Sprinkle all but a handful of the leeks on top, and top that with a few sprigs of fresh thyme.
Rub the outside of the trout with a little olive oil and sprinkle of salt. Open fillet and lightly salt. Place all but three of the lemon wedges inside, along with the handful of sliced leeks and a few sprigs of thyme.
Close the trout, and score the top in three places. Put a wedge of lemon and a sprig of thyme in each score. Place trout on the parchment atop the lemons, leeks, and thyme.
Place the trout on parchment inside the baking dish, on top of the other parchment.
Cut 1 1/2 cups of brussel sprouts in half (in quarters if larger), toss lightly with oil and salt, and place them on the bottom parchment, but under the top parchment. (If you're wondering why, it's to let the sprouts retain their own flavor.)
Bake for 25 minutes, then let rest out of the oven for a few minutes. Remove the sprouts, lightly drizzle with aged balsamic, and salt to taste.
Serves 1-2 (if you're sharing or just really hungry).