Trout With Orange

Preparation:

Preparation: Rub the skin of the trout with coarse salt or bran to eliminate its viscosity. Empty them, wash them and dry them. Rub a baking dish with garlic and place the trout in it. Add olive oil, salt and pepper. Cook, covered, in a bain-marie for about 20 minutes. Peel an orange and cut the peel into thin strips. Squeeze the oranges. Once cooked, pour the orange juice over the fish and sprinkle with chopped parsley. Garnish with the zest and sprigs of parsley.