Score the skin of the cleaned trout and rub the fish with a mixture of olive oil, 1 garlic clove, pepper, salt, and half of the chopped parsley. Fill the cavities with the lemon slices. Wrap in aluminium foil.
Make herb butter in the food processor: combine the butter, fennel seeds, reserved parsley and garlic, salt and pepper into a smooth mixture. Roll the butter in a sheet of plastic wrap and put in the refrigerator to harden for approx. 1 hour. Cook the fish for approx. 10 minutes on a warm barbecue. Take a look after 8 minutes to check whether they are cooked! But close the foil quickly in order for the wrapping to retain the heat. Serve the fish topped with
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