This is the first time I’ve cooked a whole fish (minus the head) and I think it was a success. Granted, the fish was cleaned and headless, I was pretty impressed with myself. Not only does grilled whole fish look impressive, it’s often cheaper than buying pre-cut fillets at the fish counter. I bought frozen from the grocery store, but if you go to a fish monger, you can probably get fresh.
1 whole trout, cleaned (about 2 lb./1kg)
1/2 tsp. salt
1/2 tsp. pepper
1/2 lemon, sliced
1/2 lemon, remaining
2 bay leaves
10 fresh parsley sprigs
2 fresh thyme sprigs
1 tbsp. extra-virgin olive oil
1. Sprinkle inside of fish with half each of the salt and pepper. Stuff bay leaves, parsley, thyme and half of the lemon slices into the fish cavity.
2. Rub half of the oil all over the outside of the fish; sprinkle with remaining salt and pepper.
3. Place fish and remaining lemon half on well-greased grill over medium-high heat; close lid and grill, turning once, until fish flakes easily when tested, about 10 minutes per side.
4. Transfer to platter. Squeeze grilled lemon over top; drizzle with remaining oil.
Instead of the bay leaves, parsley and thyme, I just used a bunch of fresh dill. It is what I had at home, so it is what I used. I also love lemon and dill with fish so it worked out for me.
I also used 2 smaller frozen trout rather than 1 large one. Worked out well because that way we each had our own to destroy and devour. Didn’t have to worry about leaving enough for the other person. I served the fish with garlic rice and grilled asparagus (simply tossed in olive oil and sprinkled with salt and pepper).
I mentioned earlier that whole fish was often cheaper… the 2 trout cost me 7$ for both of them. Just be careful of those tiny bones, eat slow and small bites; enjoy every bite until nothing is left.