Tarragon Trout And Lime - cooking recipe

Ingredients

2 whole boned rainbow trout (8 to 12 oz.)
1 Tbsp. olive oil
1 thinly sliced lime
1 fresh bunch tarragon
1 fresh bunch Italian parsley
lime wedges

Preparation

Preheat broiler.
Brush torn skin and cavities with oil. Season with salt and pepper.
Chop tarragon to equal 2 teaspoons chopped parsley to 4 tablespoons.
Place 1/2 herbs in cavities of fish together with 2 to 3 slices of lime.
Spread remaining herbs on broiler pan.
Place rest of sliced limes on top of herbs, then fish.
Broil 4-inches from heat until skin is brown (about 5 minutes).
Carefully turn and broil 4 more minutes.
Place on plates and garnish with lime wedges.
Serves 2 people.