Ingredients: 2 trout (gutted) , 2-3 lemons, a bunch of rosemary, 2 tbsp olive oil, salt , potatoes
Directions: Wash the potatoes leaving skins on, then rub with salt. If you want, you can wrap with aluminium foil with the dull side in/reflective side out). Place on coals and roast for 20-40 minutes, or until a fork goes easily into the potato.
Rinse the fish under cold water, then prepare a mixture with the juice of one lemon and olive oil and brush the skin. Sprinkle the cavity and the skin of the fish with salt, then stuff it with a bunch of rosemary and lemon slices.
Cooking time varies depending on the size of the fish, but as a general rule of thumb, it’s around 10 minutes per inch (2,5 cm) of thickness, usually about 5 to 10 minutes per side.
Place fish on a well greased grill or a grilling basket, like i did, over medium coals and grill for 5-10 minutes on each side, brushing several times with lemon/oil mixture until fish flakes easily with a fork.
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