Roasted trout dinner

On the menu: Roasted trout with fennel, tomatoes, zucchini, and a side of brown rice. All finished with a drizzle of ladolemono.

I stuffed the trout with fresh rosemary, thyme, oregano, and lemon slices, seasoned it with salt, pepper, and olive oil, then baked for 20 minutes at 400°F. The vegetables went into the oven at the same time, which made everything easy.

For the ladolemono, I whisked together lemon juice, minced garlic, dried oregano, olive oil, salt, and pepper. It’s the kind of sauce that makes everything taste better.