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Baked some trout. Covered in kosher salt and sugar over night, wiped off, rinsed off, baked uncovered at 425°F for abt 15min, rotated and back in for abt 10min, on top of oven with the oven on for about five minutes.
I seasoned with black pepper, ginger, sage, olive oil, but no additional salt since it's pretty salty already
tastes pretty good paired with some steamed white rice and greens, and flakes up well, but all the salt and fat is pretty intense. I'll have to have smaller portions in the future.