Roasted, whole trout
Courtesy Chef Jackie Cameron Photo by Karen Edward’s Photography 082 441 7429 / [email protected] www.karenephotographysa.com / www.midlandsphotographers.word
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Baking sheet
Ingredients
- 1 (500gr) whole fresh trout
- 1 (165gr) lemon, sliced
- ½ (65gr) onion, sliced
- 2 cloves (10 g) fresh garlic, chopped
- 4 sprigs fresh oregano, roughly chopped
- 6 sprigs fresh fennel, roughly chopped
- 6 sprigs fresh chives, roughly chopped
- 60ml Olive Oil
- 5ml Maldon Salt
- Fresh grind black pepper
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