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Roasted Trout with Garlic & Lemon

  • 1/2 cup fresh basil leaves
  • 1/4 cup fresh rosemary
  • 1/2 cup fresh Italian parsley
  • 3 cloves garlic, sliced into rounds
  • 1 whole trout, cleaned (gutted) with head and tail attached (about 1 1/2 to 2 lb)
  • 2 preserved lemons, thinly sliced with seeds removed, or fresh lemons tossed with 1/2teaspoon salt
  • Vegetable cooking spray
  • 1/2 teaspoon black pepper
 

Method

Preheat oven to 375°F.

Remove basil, rosemary, and parsley from their stems.  Mix with garlic rounds in a small bowl.

Cut a pocket in the trout and tuck lemons, basil, parsley, and garlic inside.  Lightly spray the outside of the fish with vegetable cooking spray.  Sprinkle with pepper.

Place on a parchment-lined baking sheet and roast until the skin is nicely browned, about 30 minutes.

Cook's Tip: Preserved lemons can be purchased in your favorite gourmet store and will keep in the refrigerator for several months.

Serves: 4

Reprinted with permission from ©American Diabetes Association, The diabetes seafood cookbook, written by Barbara Seelig-Brown, published by American Diabetes Association

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