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Trout, Dill and Lemon Parcels with Salsa Verde
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Foil parcels are an ideal, low-fat way to cook whole fish on the barbecue. The foil prevents the fish from sticking to the grill, removing the need for added oil, and the parcels seal in the delicious juices. This tangy salsa verde has less oil than standard versions too.
This recipe was first published in August 2003.