Yield: 4 servings.
3 cups fresh baby spinach
1 cup panko breadcrumbs
1 teaspoon salt, plus extra
Extra-virgin olive oil
4 rainbow trout, boned and headed
Freshly ground black pepper
8 fresh tarragon sprigs
4 dill sprigs
2 lemons, sliced
Chopped fresh tarragon, dill, or parsley (for garnish)
Lemon wedges (for garnish)
Preheat oven to 450°. In a mixing bowl, combine spinach, panko, 1 teaspoon salt, and 2 tablespoons olive oil. Set aside.
Cut four sheets of heavy-duty aluminum foil into squares that are 3 inches longer than the fish. Coat one side of the foil with olive oil. Season both sides of trout with salt and pepper, and lay the fish out flat, skin side down, in the center of each square. Fill each trout with spinach mixture. Place two tarragon sprigs, a sprig of dill, and two lemon slices in the middle of each trout. Fold the two sides together. Drizzle ½ teaspoon olive oil over each fish.
Loosely fold the foil around each trout. Roll the extra foil down and crimp the ends tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, or until the meat pulls apart easily when tested with a fork.
Gently remove the fish from each packet and place on a serving platter. Pour the juices over the fish. Sprinkle with fresh tarragon, dill, or parsley. Serve with lemon wedges.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
