Whole roast trout stuffed with lemon, spring onion and herbs – Food & Home Magazine
Whole roast trout is bound to have lips watering this festive season with its lemony, spring onion and herb stuffing.
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Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Aluminum foil
- Serving platter
- Spoon
Ingredients
- a handful of fresh dill, finely chopped
- a handful of fresh flat-leaf parsley, finely chopped
- a handful of fresh thyme, finely chopped, plus extra to garnish
- a bunch of spring onions, finely sliced
- olive oil, for drizzling, plus extra for serving
- 1 whole trout (about 1,4kg)
- 2 lemons, sliced
- lemon wedges, to serve
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Whole roast trout stuffed with lemon, spring onion and herbs – Food & Home Magazine
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