OK, I'll do my contribution to bring back the pictures!
I really haven't been cooking much lately, typically I'd munch on some baguette with say Édel de Cléron, or Fourme d'Ambert, but tonight there was fresh trout at the store, so I picked one of them. I don't do anything fancy with it, salt and pepper, some olive oil, stick bunch of herbs and lemon slices in its belly:
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Threw in a bit of fennel to roast alongside it too
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and that was that. Had a year old cider with it - it still tasted pretty fresh but had some more mature flavors as well - perfect for the fall and the roasted fennel. Usually my vegetables to meat ratio is the opposite than on this plate, but a whole fish is quite a bit, so this time a bit of a change:
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