Grilled Whole Trout
- 4 trout, cleaned and gutted
- Mixture of fresh herbs, parsley and fennel
- Salt and black pepper
- 1 lemon, quartered
- Olive oil
For the garnish:
- Lemon wedges
Place the fish on a flat surface and stuff the fresh herbs into the cavities, season and tuck into each fish a lemon quarter. Brush each side of the fish with olive oil.
Preheat a grill pan. Place the fish onto the hot grill and cook for about 4-5 minutes until the bottom of the fish is brown and crispy. Turn the fish over with a fish slice and cook the other side. Transfer the fish to warmed plates, garnish with a lemon wedge and serve with new potatoes and green beans.
Tip: Instead of cooking the fish on the hotplates, place the trout onto the hot grill pan and transfer to the floor of the roasting oven of the AGA. Grill for about 4-5 minutes then turn over and cook the other side. This method reduces fat splashing and cooking smells are vented away from the kitchen.