Ingredients
- 4 (450g) trout without head, scaled, gutted, and butterflied (skin on)
- Olive oil or rapeseed oil
- Salt
- freshly ground pepper
- Lemon-parsley butter
- Parsley sprigs, for garnish
- Lemon wedges, for garnish
- 110g unsalted butter, at room temperature
- 10g finely grated lemon zest
- 2 tbsp fresh lemon juice
- 45g finely chopped fresh Italian parsley leaves
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