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Lemon Thyme Rainbow Trout

fish

1 pound rainbow trout fillets
1/4 cup all-purpose flour
1 teaspoon grated lemon rind
1/2 teaspoon dried thyme
1/4 teaspoon (each) salt and pepper
2 tablespoons lemon juice
2 teaspoons vegetable oil

Divide fish into 4 equal pieces if necessary. In shallow bowl, combine flour, lemon rind, thyme, salt and pepper. Dip fish into lemon juice; dredge in flour mixture, turning to coat. In nonstick skillet, heat oil over medium-high heat; cook fish, turning once, for 6 to 8 minutes or until flakes easily when tested with fork.

Contributor: Canadian Living - March, 1998

Yield: 4 servings

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