Trout with Lemons, Bay, Thyme & Rosemary
Ingredients
• 4 fresh trout, gutted and washed
• 4 bay leaves
• 4 sprigs of rosemary
• 8 sprigs of thyme
• 4 preserved lemons, sliced
• 2 tbsps olive oil
• Salt and pepper
• 1 tsp smoked paprika
• Lemon wedges to serve
Method
1. Light a barbeque. When the coals are glowing and ash white, with no flames and the heat is intense it is ready to use. Lay the trout on a chopping board and stuff each with 1 bay leaf, 1 sprig of rosemary, 2 sprigs of thyme and some slices of preserved lemons. Rub with the olive oil and then season with the salt, pepper and smoked paprika. Drizzle with any juice left over from the preserved lemon then place on the barbeque.
2. Grill for 4-5 mins on each side or until golden and slightly charred on each side and the fish is feeling firm. Serve immediately with lemon wedges.
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