Grilled Trout with Herbs

Crispy on the outside, tender on the inside. However, it should never be exposed to the flame! If it appears, sprinkle the embers with beer.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Fish, trout

  • 1 piece Onion, raw

  • 4 spoon Oil, olive

  • 1 piece Lemon, fresh, without shell

  • 4 teaspoon Salt, table

  • 1 teaspoon Spices, pepper, black

  • 4 pods Garlic, fresh

  • 2 spoons Parsley, fresh

  • 4 pieces Spices, bay (leaves)

  • 1 teaspoon Spices, thyme, dried

Steps

  1. Rinse the trout and pat dry. Cut the onion into half-centimeter wide rings, and slice half of the lemon to the same thickness, while saving the other half to drizzle the fish with juice later. Finely chop four cloves of garlic and parsley.

  2. Rub the fish with a teaspoon of salt (inside and out), as well as with the garlic clove, thyme, pepper, and parsley (the same for all four pieces of trout). Place a bay leaf, a slice of lemon, and half a teaspoon of oil (enough so the contents don't spill out) into the belly of the trout.

  3. Place the trout in the grill basket, and before closing it, add the onion rings on top of the fish, then secure the basket.

  4. Grill on preheated embers for 15 to 20 minutes, turning the basket (when turning, the belly of the fish should be facing up to prevent the juices from spilling out). At the end, drizzle with the juice of the remaining lemon.

Nutrition Information (Per 100g)

  • Calories: 155.42 kcal
  • Fat: 7.97 g
    • Saturated Fat: 1.2 g
  • Carbohydrates: 1.99 g
    • Sugars: 0.4 g
  • Protein: 16.19 g
  • Fiber: 0.16 g

Advice

As a side dish, you can serve sliced potatoes (with skins) or homemade bread. If you dont have a grill or grill basket, heat the oil so that when you dip the fish tail into it, it rises immediately.