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The olives and lemon juice enliven the flavor of this trout dinner.

Source: Everyday Food, September 2004
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Pitting olives: Rest the blade of a chef's knife, flat side down, on an olive; press on the blade with the palm of your hand to smash the olive, and remove the pit.

If you can't find small capers (called nonpareil), use large ones and coarsely chop.

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  • marchese
    16 MAR, 2011
    I followed the directions perfectly, removing all lemon seeds, but the fish had a slightly bitter taste. I have found this other times while working with lemons. Anyone else experience this?
    Reply

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