Grilled Trout


  • 4 trout
  • juice of 1 lemon
  • salt
  • 4 tablespoons mixed chopped fresh fennel leaves, parsley, thyme and chervil
  • 1–2 cloves of garlic, finely chopped
  • 100 ml (4 fl oz) olive oil
  • 4 lemon wedges


Scale, clean and gut the fish thoroughly. Remove the fins but keep on the heads and tails. With a sharp knife slash the fish on each side and sprinkle inside and out with some of the lemon juice and salt. Stuff the herbs and some of the garlic into the fish.

Mix together the remaining garlic, lemon juice and oil. Grill or barbecue the fish for at least 5 minutes on each side until tender, basting with the garlic, lemon and oil mixture. Serve with a wedge of lemon.