Grilled Trout with Parsley, Dill and Lemon

Grilled Trout with Parsley Dill and LemonGrilling or baking whole fish is easy once you’ve done it once. The skin is succulent and cooking the fish with the bones will make the meat taste even better. Some of the benefits of buying your fish whole is that it will be cheaper and fresher. And the first time you serve this you’ll impress everyone because the meal will look like what they serve in fancy restaurants. Don’t be scared of the bones – well cooked fish will fall off the bone and it won’t be a problem.

Two medium (12 oz) whole trouts, scaled, gutted and cleaned
Butter or coconut oil;
1 bunch fresh flat leaf parsley;
1 bunch fresh dill;
Zest of one lemon;
2 lemons, one sliced and the other halved;
Salt and pepper to taste;

Preheat your grill.
Slash the sides of your fishes about 8 times each side with a knife so the butter or oil can make its way in.
Rub the trouts with butter and season with salt and pepper.
Stuff the cavity with the chopped parsley, dill and lemon slices.
Put the fish on a baking rack on a pan for the drippings.
Sprinkle the lemon zest on top of the fish and add generous knobs of butter on the fish to form a wonderful golden crust.
You can place the lemon halves on the baking tray too.
Grill at about 6 inches from the heat source for about 6 minutes on each side.
Squeeze the roasted lemons on the fish before serving.

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