Lemon‑Stuffed Trout

Ingredients

• 4 pre‑cooked trout
• 1 untreated lemon
• 50 g parsley (1 bunch)
• 1 sprig lemon balm
• 1 sprig rosemary
• 1 sprig basil
• 2 Garlic cloves
• 2 tbsp olive oil
• Salt
• Pepper
• 500 g tomatoes (4 tomatoes)

Instructions

1. 1.

   Wash the inside and outside of the trout, pat dry. Slice the lemon into rounds; place half with some herb sprigs inside each trout. Finely chop remaining herbs, peel and finely mince the garlic.

2. 2.

   Mix herbs, salt, pepper, and olive oil; brush onto the fish. Grill on a not too hot grill for about 10 minutes, turning halfway through. Grill remaining lemon slices and tomato thick rounds alongside. Serve the lemon‑stuffed trout.