I love my CSA. Today, among other things, were two rainbow trout fillets. And I love me some trout. Guided by the Gourmet cookbook, I put rosemary branches inside and wrapped them with bacon on the outside. They were broiled six minutes on one side and five minutes on the other.
The side dish was a mix of crowder and black-eye peas, from the aforementioned CSA, simmered for half an hour with a bay leaf.