Verlino Recipe
by vj
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Ingredients
- 2 lbs fish fillets (I use salmon)
- 3 sprigs dried thyme (I use fresh when available)
- 5 fresh rosemary sprigs (to taste)
- 8 large bay leaves (I have never used the bay leaves)
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons olive oil
- 3 large potatoes, peeled and cubed
- 4 carrots, cut into 1 inch pieces
Directions
- 1Lightly salt both sides, set in a colander over a bowl refrigerate until ready to grill.
- 2Fire up the grill – brush grill with olive oil to prevent sticking (a hand held grid makes turning easier).
- 3Cover the fish loosely with aluminium foil to keep moist.
- 4Cook about 20 minutes or until fish flakes readily when prodded with a fork in the thickest part.
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