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Roasted Rainbow Trout
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A rustic and impressive presentation, twine keeps the lemon and herbs contained while ensuring the trout cooks evenly. An alternative method would  be to wrap the entire fish in foil to bake; roasting juices should be poured over the fish to serve if using this method.
serves 4


1 2-pound whole Rushing Waters rainbow trout
Kosher salt and freshly ground black pepper, to taste
3 sprigs thyme
2 sprigs flat leaf parsley
1/2 lemon, sliced into thin rounds
1/4 cup extra-virgin olive oil
2 tablespoon fresh lemon juice

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Roasted Rainbow Trout
  • I'm a dairy free recipe!
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1. Heat oven to 450°. Season the trout cavity with salt and pepper, and stuff it with the thyme, parsley and lemon slices. Using kitchen twine, tie the trout crosswise with 2 lengths of twine, spacing them 2 inches apart. Rub the trout with 1 tablespoon oil, and then transfer them to a foil lined baking sheet. Bake trout, turning once with a metal spatula, until cooked through and golden brown on the outside, about 15 minutes.
2. Meanwhile, whisk the remaining oil with the juice in a small bowl, and season with salt and pepper. Remove the twine from the trout, and cut away the filets. Transfer the filets to serving plates, and drizzle with sauce before serving.

Per serving: 393 calories, 21g fat, 3g sat fat, 2g carbohydrates, 47g protein, 71,g sodium, 0g fiber

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