Ingredients
- 1 lemon
- 1 (1/2 lb) whole trout, cleaned and butterflied
- 1 tbsp. extra-virgin olive oil
- 6 sprigs fresh thyme, divided, plus more for serving
- 0.5 shallot, thinly sliced
- 4 tsp. butter, sliced into pats
- 0.25 c. walnuts halves
Personal Notes
Organization Tags
Comments