4 whole trout (about 1 pound each), cleaned, rinsed and patted dry
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 sprigs fresh dill
8 sprigs fresh flat-leaf parsley
8 sprigs fresh tarragon
2 lemons, 1 sliced and 1 halved
Vegetable oil, for brushing
franjola
While at the local fish market, we saw some great looking fresh trout, so I did a quick recipe search on my phone and this came up. WOW! It was so delicious and easy! We loved the flavor combination of the dill and tarragon. And it was such an impressive looking dish. We will definitely make this again - maybe for guests next time! I served it with hasselback potatoes and veggies.
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