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.
-
80 minMain dishgarlic, mild paprika, cinnamon, ground cumin, traditional olive oil, Red pepper, onion, tomato, chicken bolt, chicken broth from tablet,fragrant stewed chicken and paprika
-
40 minMain dishham, onion, garlic, dried Provençal herbs, Red wine, butter, meat broth from tablet, peeled tomato,marinated hamlaps with provencal tomato sauce
-
35 minMain dishfrozen Italian stir-fry vegetables, cheese sauce in pouch, pancake natural, grated young cheese,savory pancakepie
-
25 minMain dishonion, celery, brown lentils in tin, canned chickpeas, extra virgin olive oil with garlic and chili pepper, ground cinnamon, tomato cubes, vegetable stock of tablet, lemon,lentil soup with celery
Nutrition
315Calories
Fat31% DV20g
Protein64% DV32g
Carbs0% DV1g
Loved it