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Barbequed Rainbow Trout
Serves 6 as a main
(our trout are frozen so defrost thoroughly before cooking)
Halve this recipe if you are serving it with lots of other dishes.
6 trout
2 lemons
1 tblsp dried oregano
2 tblsp fresh flat leaf parsley, chopped
sea salt & fresh ground black pepper
Grate the zest of 1 lemon into a small bowl and squeeze in the juice. Add 225ml of the oil, oregano, parsley, salt & pepper. Leave to infuse for at least an hour.
Rinse and dry the fish and cut several slashes into each side. Squeeze the juice form the remaining lemon into a bowl and add the rest of the oil and some salt & pepper. Rub this mixture all over the fish.
Heat the flat plate of your BBQ (or use a large, heavy based frying pan or stove top griddle pan) and cook the fish for 3 – 4 minutes each side until charred and cooked through. Transfer to a large, warm platter and let rest for 5 minutes before serving.