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Trout with Rosemary and Lemon

Source

Erin

Ingredients

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3 fresh trout cleaned, heads removed
1 organic lemon
3 sprigs fresh rosemary
extra virgin olive oil
salt and pepper

Directions ( Default | Numbered )

Preheat oven to 400 degrees.

Slice half of the lemon into thin slices. Cut the other half into wedges.

Sprinkle the inside of each trout with salt and pepper. Inside each one place lemon slices and a sprig of rosemary. Place the trout and the lemon wedges into a glass baking dish and drizzle with olive oil.

Bake on center rack for 10-15 minutes, until fish flakes easily with a fork. Don't overcook! Serve with roasted lemon wedges.

  1. Preheat oven to 400 degrees.
  2. Slice half of the lemon into thin slices. Cut the other half into wedges.
  3. Sprinkle the inside of each trout with salt and pepper. Inside each one place lemon slices and a sprig of rosemary. Place the trout and the lemon wedges into a glass baking dish and drizzle with olive oil.
  4. Bake on center rack for 10-15 minutes, until fish flakes easily with a fork. Don't overcook! Serve with roasted lemon wedges.

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