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Rainbow Trout with Fresh Minted Peas
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English trout are baked in foil parcels to seal in their wonderful flavour. Cook in the oven or on the barbecue and serve with minted mushy peas.
To remove the cooked fish easily from the bones, run a knife along the backbone and lift the fillet away, using a palette knife. Turn the fish over and repeat.
Typical values per serving:
This recipe was first published in June 2005.