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