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J Chesnut
Trout with lemon and rosemary
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Directions
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Halve the lemon in the length and cut the halves into slices.
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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.
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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.
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Nutrition
315Calories
Fat31% DV20g
Protein64% DV32g
Carbs0% DV1g
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