Ingredients
- 2 butterflied whole trout
- 1 teaspoon olive oil, plus extra for drizzling
- 1 fennel bulb, thinly sliced
- 2 teaspoons butter
- 6 sprigs thyme
- 6 sprigs rosemary
- 4 slices lemon, plus extra lemon juice for drizzling
- A handful of watercress or pea shoots
- Salt and pepper
- Two large rectangles of parchment paper
Description
Serious Eats
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