- Cook Time
- Prep Time
- 4 whole (12-ounce) trout, heads and tails intact
- 1 cup fresh herbs, flat-leaf Italian parsley, thyme and rosemary, chopped
- 1 teaspoon coarse salt
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil
- Lemon wedges, to serve
Arugula salad with white beans (see recipe)
Rinse trout under cold water and pat dry.
Season exterior and cavity of each fish with salt and pepper. Place herbs in cavity of each fish. Brush with olive oil and tie with kitchen twine.
Place fish on an oiled, preheated grill over medium heat. Cook for 4 minutes per side. Serve with lemon wedges and remaining herbs.
Note: To grill fish fillets, layer lemons on your grill then place your fillets on top. To flip the fish, layer lemons on an open part of grill and flip fish with grilled lemons onto fresh lemons. It's beautiful to serve and holds fish together perfectly.