Grilled Trout with Lemon and Thyme
Grilled Trout with Lemon, Thyme, Rock salt and Olive oil which comes out steaming of aroma. Served with some carrots, zucchini or any other fresh vegetables it needs no pompous choir or other words. It is just so good in itself!
Servings: 4
Ingredients
- 1 Trout
- 3 Tablespoons Olive Oil
- 2 teaspoons Rock Salt Sea Salt
- 1 big bunch of Thyme
- 2 Lemons
- 1 Leek
Instructions
- Set oven to 200 Degrees (Celcius), and prepare a baking tray with grease proof paper.
- Gut the Trout if your fish monger has not helped you with this, and then score it on both sides thru the flesh, so you can stick in lemon wedges and thyme (see below).
- Rub Trout with 2 Tablespoon of Olive Oil and Salt.
- Cut 1 Lemon into thick wedges, and add one wedge into the side cuts, and place the others inside the gut.
- Stick thyme into in the scores, and a generous sprig in the gut too.
- Cut up the other lemon into thicker roundels and place on grease proof lined baking tray.
- Cut up the leek into thick pieces and place next to the lemons on baking tray.
- Place Trout on tip of lemon roundels and leek.
- Sprinkle the rest of the olive oil over it.
- Into the oven for 25 minutes — while you steam you carrots, zucchini or other vegetables.
- Serve as soon as possible when ready.
- ENJOY!
Notes
If you get a sunny day, you can wrap the fish in aluminium foil and grill it for approx. 20 minutes (open foil to check). BBQ-ing it adds a smoky tang - oh! So good too!
The Trout needs no sauce, or other accompaniment — but should you be so inclined — you could take some natural yoghurt, add a few sprigs of thyme, lemon, black pepper and salt - et voila!
The Trout needs no sauce, or other accompaniment — but should you be so inclined — you could take some natural yoghurt, add a few sprigs of thyme, lemon, black pepper and salt - et voila!