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Baked Trout with Lime and Garlic

This is a really simple but interesting way of serving whole trout, which is a bargain in the shops. Be sure that the foil is well buttered under the tails of the fish, as the tails are prone to sticking during cooking.


The trout can be kept in the fridge for up to 24 hours. It is not suitable for freezing.

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Andrew Graham

Sparkling Whites, Pinot Gris and Dessert Wines are the best wines to pair with Baked Trout with Lime and Garlic.


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Posted by Mary174Report
i am trying it for dinner tonight!
Posted by David978Report
Good recipe, tried this last night using one large rainbow trout. Delicious!
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