Grilled herb and lemon trout

Name: Grilled herb and lemon trout
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Organic lemons; 4 Branch/s Rosemary; 8 Stem/s flat leaf parsley; 4 ready-to-cook trout (à approx. 375 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TSP Olive oil; 8-10 Tbsp dry white wine; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

Whether you catch it yourself or buy it fresh - filled with rosemary, parsley and lemon slices and grilled in an aluminium packet, the fish will quickly acquire a delicious aroma.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Organic lemons
4 Branch/s Rosemary
8 Stem/s flat leaf parsley
4 ready-to-cook trout (à approx. 375 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TSP Olive oil
8-10 Tbsp dry white wine
7-10 Tbsp Aluminium foil

Directions

1
Wash lemons hot and cut into slices. Wash herbs and shake dry. Wash fish and pat dry. Season inside and out with salt and pepper.
2
Spread rosemary, parsley and lemons into the belly openings of the trout. Form a package of aluminium foil for each fish. Fold a piece of aluminium foil in the middle and fold the side edges twice. Pour 1 teaspoon of oil and 2-3 tablespoons of wine into each trout through the resulting opening. Fold the opening twice. Grill the packs on the hot grill for about 20 minutes.
3
Tip: Put each trout in a quickly folded aluminium packet, then sprinkle with oil and wine. This way nothing will run off the foil.