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Jamie Oliver's crispy trout with parsley and lemon

This fish dish isn't very photogenic, but it's delicious. The tender trout meat is set off by the light sourness of baked lemon. It takes minutes to prepare and seconds to eat. A simple, yet incredibly tasty dish. The recipe is from Jamie Oliver's book "The Chef's Guide to Becoming a Chef.

crispy trout with parsley and lemon

Constituents:

  • trout (300 gr. each) - 2 pcs.
  • olive oil
  • salt and freshly ground pepper
  • parsley leaves - a large handful
  • lemon - 2 pcs.
  • cream butter - a few pieces

Preparation:

Heat the grill to maximum power.
Peel the zest off one lemon and slice the lemon into circles. Cut the second lemon in half.

Clean and gut the trout. Make about 10 incisions on each side of the trout to a depth of about 0.5 cm. Rub the fish with olive oil, season with salt and pepper. Stuff the carcasses with chopped parsley and lemon slices and place on a rack set on a baking tray.
Sprinkle the trout with lemon zest and place the lemon halves on the rack.

trout with parsley and lemon

Lubricate the fish lightly with butter (don't do this in the lean version) and place a baking tray with a rack 15 cm from the grill. Cook the fish for about 6 minutes on each side, until golden and crispy.

Pour the baked lemon juice over the fish and serve with a simple crunchy salad.
Bon appetit!  

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