The HEAD was still ON THE FISH!!

When I asked Nick to pick up tilapia, like filets of fish, he came home with a rainbow trout, the entire rainbow trout.  Head, eyeballs, whole fish.  FANTASTIC.  I never cooked an entire fish before.  It looked gross and he kept putting the cold fish  like on peoples' shoulders.  I hid it in the freezer but considering we do not have a full freezer, it was found pretty quickly.

Tonight we had Stuffed Trout with Baked Eggplant, Tomato and Mozz Morsels (I named that myself).

Trout
1 entire trout, cleaned (weird)
1 cup of mushrooms
3-4 tablespoons of parmesean cheese
1 heaping 1/4 cup of onions
1/4 cup (or more) of white wine (I used Sauvignon Blanc)
Salt and pepper

Combine the mushrooms, onions, cheese and wine.  Salt and pepper as you wish.  Scoop into the fishy.  The recipe said to broil it but make sure its on a low shelf.  Bake 6-8 minutes on each side.

Scary I know.

1/2 an eggplant
1 tomato
fresh basil leaves
fresh mozz
(the heavenly) balsamic creme
2 tablespoons of parmesan cheese
2 tablespoons of flour

Combine the flour and parmesan.  Slice the eggplant into thin slices and cover in the flour and cheese combo.  Add a slice of tomato, then a slice of cheese and top with a basil leaf.  Bake for 5-7 minutes with the fishy.

Preeeetty awesome!  I may add a little more wine next time.  Nick said "I am glad you are a little rough around the edges" as I ate out of the pan.  He said it was because I cooked/ate a fish with a head on it!  <3 So bad ass, I know.