Grilled Trout with Rosemary

• 4 trout, preferably from the river
• 2 tablespoons finely chopped parsley
• 1 tablespoon

Wash the fish and trim off the fins and remove the heads. If the trout have not come via the fishmonger, eviscerate and debone them. A fishmonger will do this for you.

Mix the parsley, rosemary, breadcrumbs, salt, pepper, a pinch of chilli flakes and juice of half a lemon with 3 tablespoons