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Grilled trout with tarragon and lemon butter

Make additional butter and keep in the fridge to use on salmon, steak and jacket potatoes

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Ingredients (serves 2)

  •  100g/4oz Country Life Lighter Spreadable Butter
  • A small bunch of fresh tarragon, chopped
  • Zest and juice of ½ lemon
  • 2 large skinless trout fillets

Mix together the butter, tarragon, lemon zest and juice then chill for 20 minutes.

Heat the grill to medium. Place the trout fillets, skinned side up, on a lightly greased baking sheet and cook under the grill for 4 minutes.

Turn over, add a knob of the chilled tarragon and lemon butter to each fillet and cook for a further 2 minutes until the butter has nearly all melted and the fish is tender.

Serve with a selection of seasonal vegetables, if liked.



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