Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Squeeze the roasted lemon halves over the fish and serve the trout with a simple, crunchy salad.
5. My wine recommendation: Spanish white wine.