Grilled Trout with Salad

Ingredients

• 2.5 bunches parsley (50 g)
• 0.5 bunch coriander (10 g)
• 0.5 bunch oregano (10 g)
• 2 Garlic cloves
• 1 Shallot
• coarse salt
• 0.5 lime
• 13 tbsp olive oil
• Pepper
• 2 Organic lemons
• 4 organic trout fillets (about 250 g each; ready to cook, gutted)
• Salt
• 300 g mixed cherry tomatoes
• 1 yellow bell pepper
• 1 red bell pepper
• 1 small onion
• 0.5 bunch basil (10 g)

Instructions

1. 1.

   For the chimichurri wash, dry and finely chop 2 bundles of parsley, coriander, and oregano. Peel and finely chop garlic and shallot. Blend everything with a pinch of coarse salt into a chunky paste. Squeeze in the juice of half a lime. Add 6 tbsp olive oil and season with pepper.

2. 2.

   Peel lemons hot and slice them. Pat trout dry, season inside and out with salt and pepper. Stuff with lemon slices and brush with 4 tbsp oil. Grill on a hot grill for about 15 minutes.

3. 3.

   Meanwhile, prepare the salad by washing tomatoes and peppers. Quarter tomatoes, dice peppers. Peel onion, halve it, and cut into thin strips. Wash basil and remaining parsley, dry, and roughly chop them.

4. 4.

   Combine remaining oil with salt and herbs; mix with tomatoes, peppers, and onion in a bowl. Remove trout from grill, place on plate, drizzle with chimichurri, and serve grilled trout with salad.