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BAKED TROUT WITH LEMON

6 rainbow trout, about 200 g each, cleaned


75 g butter

90 ml lemon juice

90 ml chopped fresh parsleyBAKED TROUT WITH LEMON

salt and pepper

watercress sprigs, to garnish


  1. Make three or four diagonal slashes about 0.5 cm deep on either side of each fish. Place the fish side by side, in a shallow, ovenproof dish.

  2. Melt the butter in a small saucepan. Leave to cool, then mix in the lemon juice, parsley and seasoning and pour over the fish.

  3. Cover with cling film and leave in a cool place -not the refrigerator- for 2 hours, turning and basting once.

  4. Remove the cling film. Cover the dish with foil and bake in the oven at 180°C mark 4 for about 40 minutes.

  5. Remove the foil for serving and garnish with watercress sprigs.
    Serves 6


BAKED TROUT WITH LEMON

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