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Stuffed Idaho Trout with a Roasted Lemon Caper Sauce
- 2 each 8-ounce whole trout fillets
- 7 ounces Extra-virgin olive oil
- 2 whole lemons
- 6 each Parma prosciutto, sliced
- 8 whole sage leaves
- 1 pinch sea salt
- 1 pinch black pepper
- 4 tablespoons unsalted butter
- 1 1/2 tablespoons capers
Directions:View on Bunky Cooks
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