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Add a photoRaciónes: 4
Ingredientes
- 4 nice trout, scaled and gutted
- 1 bunch fresh thyme
- 1 unwaxed lemon
- 4 bay leaves
- 12 unskinned garlic cloves
- ½ c. (12 cl) extra virgin olive oil
- Fleur de sel and pepper
Direcciones
- Wash the lemon and cut into thin slices
- Remove the thyme leaves and chop roughly
- Mix together the thyme, sea salt and extra virgin olive oil. If you prefer, you can crush the thyme into the extra virgin olive oil with a pestle to extract all of the thyme flavors
- Clean the trout well, both inside and out
- Dry the inside of the trout with paper towels
- Stuff the inside of the trout with half of the thyme oil, 2 lemon slices, 3 unskinned garlic cloves and 1 bay leaf
- Place the trout into an ovenproof dish
- Brush the outside of the trout with the rest of the thyme oil
- Cook the trout for 10 min in an oven preheated to 475°F (240°C). The trout have finished cooking when the skin is nice and crispy and the flesh flakes easily when pricked with a knife.
- Serve the trout nice and warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 4 servings | |
| Calories 49 | |
| Calories from Fat 18 | 37% |
| Total Fat 1.98g | 2% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 15mg | 1% |
| Potassium 142mg | 4% |
| Total Carbs 1.6g | 0% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.0g | 0% |
| Protein 6.25g | 10% |
