Filter
Reset
Sort ByRelevance
J Chesnut
Trout with lemon and rosemary
Share
Tweet
Pin
Whatsapp
Print
Directions
-
Halve the lemon in the length and cut the halves into slices.
-
Rub the abdominal cavity of the trout with salt and freshly ground pepper. Fill the cavity with slices of lemon, the convex sides to the outside. Put a sprig of rosemary on the lemon slices and close the trout again. Tie the trout on two sides with strings and place them on a bowl in the refrigerator until use.
-
Let the trout reach room temperature and brush them around with olive oil. Roast them in the fish clamp on the barbecue in 8-10 minutes until done. Turn the fish after 4-5 minutes.
-
45 minMain dishPort Salut red crust cheese 50, leeks, half-to-half-chopped, Ketchup, bread-crumbs, salt, medium sized egg, traditional olive oil, cherry tomatoes in tin, sieved tomatoes, fresh basil,Christmas balls with melted cheese -
20 minMain dishWhite rice, onion, Red pepper, traditional olive oil, shawarma meat, tomato cubes, fresh flat parsley,paprika list with shoarma meat -
15 minMain dishMeatballs, ras el hanout spices melange, water, traditional olive oil, baking flour, HAK lentils in bag, sweet pumpkin hummus,cauliflower rice with meatballs and pumpkin hummus -
15 minMain dishcream cheese, fresh tarragon, yellow bell pepper, chicken breast, breakfast bacon, olive oil,chicken fillet with cream cheese and bacon
Nutrition
315Calories
Fat31% DV20g
Protein64% DV32g
Carbs0% DV1g
Loved it