Grilled whole trout with lemon and herbs

Dinners
Written By ANNA Test Kitchen

Serving fish whole is a beautiful presentation for dinner, and stuffed with herbs and grilled, it's so easy and so delicious!

Ingredients

4 whole (12-ounce) trout, heads and tails intact

1 cup fresh herbs, flat-leaf Italian parsley, thyme and rosemary, chopped

1 teaspoon sea salt

Freshly ground pepper

1/4 cup extra-virgin olive oil

Lemon wedges, to serve

Serve with Spicy slaw with green chilies and maple syrup

Preparation

Rinse trout under cold water and pat dry.

Season exterior and cavity of each fish with salt and pepper. Place herbs in cavity of each fish. Brush with olive oil and tie with kitchen twine.

Place fish on an oiled, preheated grill over medium heat. Cook for 4 minutes per side. Serve with lemon wedges and remaining herbs. 

Note: To grill fish fillets, layer lemons on your grill then place your fillets on top. To flip the fish, layer lemons on an open part of grill and flip fish with grilled lemons onto fresh lemons. It's beautiful to serve and holds fish together perfectly. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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Spicy slaw with green chilies and maple syrup
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