Clean and gut the fish. Stuff with the fennel and lime slices and brush with olive oil on both sides. Cook on a hot grill or barbecue for about 15 minutes or until the skin turns crisp. Cut the parsnips into quarters lengthways, and brush these and the celeriac with olive oil. Grill alongside the trout.
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 239 (100%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 0.5mg||0 %|
|Potassium 0.3mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 239
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