One of my goals in 2008 is to make healthful and tasty recipes that I can truly enjoy and feel good about myself after eating them.  Tonight, I had a small bowl of yesterday’s Provencal-style Bean Soup and ½ of a roasted rainbow trout (the other half will be my lunch tomorrow at work).

Ingredients:
• 1 whole, deboned rainbow trout
• 3 lemon slices
• 2 tablespoons white wine
• ½  teaspoon olive oil
• 1 tablespoon slivered almonds
• Pinch of salt
• Ground black pepper
• Dried dill
• Hungarian paprika
• 1 sliver of butter

Method:
• Preheat oven to 400 degrees
• In a ceramic or glass casserole, sprinkle the olive oil on the bottom and add the wine
• Lay the fish open, skin side down in the dish and sprinkle the salt, pepper, dil and paprika on the flesh of the fish
• Squeeze the juice from the lemon slices onto the flesh of the fish and put the rings behind the fish head in the dish
• Sprinkle the almonds on top of the fish
• Dot the butter on top – in the center of the fish
• Bake at 400 degrees for 15-20 minutes – until flesh becomes white and flaky

Serve the fish with the remaining liquid drizzled on top.