Roasted Mediterranean Lake Trout and Shepard's Pie Potato

Alas! I've been wanting to cook a whole fish since we ordered a whole Mackerel on my birthday compliments of Publican. Cleaned and gutted whole lake trout, oiled and salted on the outside and inside. Stuffed with garlic, rosemary, and lemon slices. Bake at 450 for 20 minutes. The skin peels easily off and you have much meat on the fish. This is a dish that I would only serve with close friends and family because it requires a bit of picking at the fish. It is so much tastier and you get a lot more than if it were just a fillet or steak.

For the Shepard's Pie Potato I started with what would be a twice baked potato (see previous posts), but filled the boat part with a little sausage made up of ground beef, corn, chopped green pepper and spices. I liked it so much that I want to do more work with the meat stuffing next time. Topped it off with the removed and jazzed up filling.