Dinner today was awesome, if I do say so myself. What did I ever do before I grew sorrel?

FOIL-BAKED TROUT WITH SORREL
3/4 lb. rainbow trout fillets
1 1/2 Tbs. unsalted butter, in small pats
salt and freshly-ground black pepper, to taste
a youngish onion, white and green parts, chopped small
a large handful of sorrel, julienned

Preheat oven to 450 degrees F.
Place the trout on a large double layer of aluminum foil. Place butter pats on the fish, salt and pepper it, then cover with onion and sorrel. Place another double layer of foil on top and crimp it with the bottom layer so the fish is sealed airtight in a packet.
Bake 25 minutes or until fish is flaky-tender and vegetables are very soft.

CRISPY POTATOES
canola-oil cooking spray
2 russet burbank potatoes, sliced very thin
olive oil
garlic powder
salt and freshly-ground black pepper

Preheat oven to 450 degrees F.
Spray a jelly-roll pan with cooking spray. Arrange potato slices tightly in a single layer. Brush well with olive oil. Sprinkle with garlic powder, salt, and pepper. Bake 15 minutes or until browned and crispy.

FRAGRANT BABY LIMAS
1 c. frozen baby lima beans
water
1/2 tsp. kosher salt
2 tsp. unsalted butter
a few sprigs of fresh lemon thyme, minced
freshly-ground black pepper to taste

Simmer the baby limas in salted water 15-20 minutes, or until tender. Drain. Toss with butter, lemon thyme, and pepper.