2 whole trout fish
Half cup bread crumbs
Chopped green chilli to taste
2 teaspoon crushed garlic
1 lemon sliced
1 lemon juiced and zested
Handful Green dhana
Handful fresh parsley
Few mint leaves
Lightly rub a pyrex dish with olive oil.
Wash and pat fish dry.
Make quite a few slits on both sides of fish.
Rub fish lightly with olive oil.
Squeeze half of lemon juice in and over fish.
Place bread crumbs in bowl. Add lemon zest, lemon
juice, garlic, chopped herbs, green chilli, salt, pepper
and lemon pepper to taste. Mix with olive oil so
mixture is moist. About 1-2 tablespoon.
Stuff fish with mixture and place mixture in slits.
Scatter any left over mixture around fish. Place lemon
slices around and over fish.
Dot fish with butter.
Bake in preheated oven at 220ºc till fish is done.
(About 20-25 minutues)
Squeeze lemon slices over fish and Serve.
INFO & TIPS
Serve with chips, a fresh salad and garlic bread/
savoury rice. (Veggie and fresh herb savoury rice goes
really well with it.)