Grilling trout whole makes a simple summertime dish, especially as this can be done just as easily on a barbecue. You can remove the head prior to cooking, along with the fins, but this isn’t necessary. Enhance the flavour of the grilled trout by stuffing the cavity with aromatics.
Preheat the grill to high. Ensure the trout has been gutted and descaled
Place the trout onto a baking sheet, season with salt and drizzle over some olive oil
Place the baking sheet under the grill and cook for 6 minutes each side. The trout skin should be crisp and the flesh opaque and flaky
Try stuffing the cavity with slices of lemon, fennel and sprigs of dill.
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