Ingredients
- 2 pieces whole trout, spine removed (butterflied)
- 4 pieces whole garlic cloves
- 1 piece lemon
- 2 sprig thyme
- 2 sprig parsley
- 2 tablespoon olive oil
Preparation
Baking Directions:
Season the fish with salt and pepper, outside as well as on the inside.
Slice the lemon and stuff the cavity with lemon slices, crushed garlic cloves and herbs, and drizzle with some olive oil.
If desired, tie up the trout with butcher twine and let it “roast” on a hot slate 6 to 8 minutes on each side.
Check by removing the fin on the back of the trout, if it releases easily, then the fish is usually done.
Let it sit for a minute or so before tasting.
