FRESHLY CAUGHT TROUT ON WEBER
- 1 whole trout, cleaned
- 1 tablespoon olive oil
- coarse sea salt to taste
- ground black pepper to taste
- ½ lemon, thinly sliced
- 3 cloves garlic, chopped
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- handful parsley and coriander chopped
Rub the trout generously with olive oil and sprinkle with salt; sprinkle inside of cavities with salt and black pepper.
Place the lemon into cavity of the trout, along with garlic, and place a sprig of rosemary, thyme, parsley and coriander into cavities.
Place the trout directly onto the Weber and cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.
Recipe and photo: Louise Venter