Roasted Rainbow Trout With Lemon And Thyme

Ingredients

• 1 2-lb. whole rainbow trout or red snapper, scaled, gutted, and cleaned
• Kosher salt and freshly ground black pepper, to taste
• 3 sprigs thyme
• 2 sprigs flat-leaf parsley
• ½ lemon, sliced into thin rounds
• ¼ cup extra-virgin olive oil
• 2 tbsp. fresh lemon juice

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