Brook Trout With Parsley Puree And Radish Salad

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Sunday Suppers


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1 large bunch of parsley, trimmed of stems

juice and zest of 1 lemon

1 cup of olive oil

½ clove of garlic, roughly chopped

2 bunches of radishes, trimmed of greens and cut into matchsticks

½ cup kalamata olives, pitted and roughly chopped

zest and juice of 1 lime

1 tbl olive oil

4 fillets of brook trout

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