Thursday, 14 February 2013
Lemon and parsley trout
- Two trout fillets
- knob of butter (about 25g)
- 1 lemon
- fresh parsley, chopped
1. Melt the butter in a dish, squeeze in as much of the lemon as you wish and stir in the parsley.
2. Rub the trout fillets in the marinade and leave in the fridge for 10-20 minutes.
4. Bake in the oven for around 20 minutes, or until tender and flaky.