Grilled Trout
The grilled trout from Spoonsparrow tastes especially aromatic fresh off the grill and contains valuable healthy fats.
Ingredients
- 4 trout (ready to cook; 250 g each)
- Salt
- black pepper (freshly ground)
- 1 untreated lemon
- 4 sprigs Rosemary
- 8 sprigs thyme
- 2 tbsp olive oil
Instructions
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1.
Preheat oven to grill mode at 200°C (180°C fan, gas level 3). Place a baking tray on the oven rack.
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2.
Wash trout thoroughly and pat dry with kitchen paper. Season inside and out with salt.
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3.
Rinse lemon hot, dry peel, slice thinly and place 2-3 slices in each cavity. Add one sprig of rosemary and two sprigs of thyme to each fish.
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4.
Brush trout with oil and lay on the oven rack. Fold over and place on the grill grate. Brush both sides with a little oil and roast for about 10 minutes on the second or third rack from top. Flip and grill the other side for another 10 minutes. If the dorsal fin comes off easily, the fish is done; otherwise grill a bit longer.
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5.
Remove fish from the oven and place each on a plate or platter. Serve grilled trout garnished with lemon wedges and fresh herbs as desired.
