Preparation Time45 minutes
|2||lemons||cut in half lengthwise and sliced thinly|
|1.5 lbs.||fennel bulb||roughly sliced|
|2.5 - 3 lbs.||whole trout||deboned, no fins, etc|
|1/2 cup||flat leaf parsley||chopped roughly|
|4 tablespoons||Butter||cut into thin patties|
|1/4 cup||olive oil|
|1 tablespoon||black pepper||ground|
|1 tablespoon||rock salt (sea salt)||crushed|
1. Stuff the fish with the fennel, parsley, garlic, and butter patties.
2. Place the fish in a baking dish, arranging any leftover fennel or parsley around the fish.
3. Sprinkle the salt, pepper, and olive oil over the fish, then cover them with the sliced lemons. Cook in over at 400 F until fish is just barely flaky, roughly 30 minutes.