| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Late, Lunch | 1 | Servings | ||
INGREDIENTS
| 4 | Trout | |
| Sea salt | ||
| 4 | Oranges – sliced 1/2 into | |
| thin wedges and | ||
| juice the rest | ||
| 4 | oz | Butter |
INSTRUCTIONS
Cut through the head and remove. Clean the inside, taking care to wash away any blood, as this will be bitter. 2 Roll the whole fish in salt and leave for 1 hour. 3 Pre-heat oven to 190C/375F/Gas 5. Take a large piece of foil and place fish on top. Add 2 slices of orange, distribute between each fish - orange juice and butter, add some ground black pepper, wrap tightly. 4 Place on baking tray and bake for 20 mins. Serve immediately with a green salad or a green vegetable. Converted by MC_Buster. Recipe by: Late Lunch Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1182
Calories From Fat: 811
Total Fat: 92.3g
Cholesterol: 243.8mg
Sodium: 62.3mg
Potassium: 1351.9mg
Carbohydrates: 95.4g
Fiber: 7g
Sugar: 88.4g
Protein: 7.1g