- 4 butterflied trout
- 5 lemon slices per fish
- 6-8 fresh parsley leaves per fish
- 2 garlic cloves per fish
- Salt and pepper
- Open up the trout and check there are no bones left inside by lightly running your finger over the flesh, season both sides and lay along one side alternately lemon slices and pieces of parsley. Peel and roughly chop the garlic and sprinkle over the top, drizzle with olive oil. Fold over the other side.
- Heat up the grill to maximum and place the trout on, cook for 5-8 minutes depending on thickness of the fish.
Top tip – in most supermarkets with a fish monger they should be able to butterfly the trout for you!