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FRESHLY CAUGHT TROUT ON WEBER

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Cook: 15 minutes

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

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