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Baked Trout with White Wine and Fresh Herbs

4 6 oz skinned fillets of rainbow trout
4 tb Dry white wine
2 ts Lemon juice
4 ts Olive oil
1 ts Chopped fresh parsley; chives, dill, basil

Preheat the oven to 190C/375F/Gas Mark 5. Place the fish in a lightly oiled ovenproof dish. Add white wine and lemon juice. Bake for 15-20 minutes. Remove fish. Retain juices. Stir olive oil and herbs into the juices. Serve with boiled potatoes and vegetables.

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