Grilled Trout
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 trout (s) (approx. 300 g each), ready to cook
- olive oil
- sea-salt
- Black pepper from the mill
- 2 lemon (s), untreated
- 1 bunch parsley, smooth, chopped, large bunch
- some butter, cut into flakes
Print Recipe
Pin Recipe Instructions
- Preheat the grill to maximum heat. Cut each trout with a sharp knife about ten times on each side 5 mm deep. Rub the fish with olive oil and season with salt and pepper. Finely grate the peel of 1 lemon and cut the fruit into slices. Fill the belly cavities of the fish with plenty of chopped parsley and lemon wedges.
- Place the trout side by side on a baking sheet or in a roaster. Scatter the grated lemon zest over the fish, halve the second lemon and place the halves on the baking tray or in the roasting pan.
- Put flakes of butter on the trout and slide the fish under the grill about 15 cm apart. Grill each side for about 6 minutes, until the trout are crispy and golden brown all around.
- Squeeze the roasted lemon halves over the fish and serve the trout with a simple, crunchy salad.
- My wine recommendation: Spanish white wine.
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