• 1 trout per person
• coarse sea salt
• black pepper
• lemon juice
• fresh rosemary

First prepare the fire. In Tuscany they use chestnut wood which gives a characteristic sweet taste to the fish. Failing this use a charcoal grill or the grill of your cooker. Clean, scale and rinse the trout under cold running water. Sprinkle the inside cavity with coarse sea salt, pepper and lemon juice and stuff with plenty of fresh rosemary (or if necessary use dried). Brush olive oil all ov