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Yield: 4 to 6 servings
Preparation Time: 30 minutes
Start to Finish Time: 45 minutes
- 4 whole trout, gutted (1/2-3/4 pound each)
- Kosher or sea salt and freshly ground black pepper
- 2 lemons, sliced (12 slices total)
- Fresh sprigs tarragon, thyme, rosemary, oregano
To gut fish, first rinse thoroughly; then, using a sharp knife, slit belly from vent hole (at base of anal fin) to gills. Remove head from just behind pectoral fins. Remove innards and scoop out kidney line (brownish-red line along spine). Season cavity with salt and pepper. Fill each cavity with 3 lemon slices and fresh herb sprigs. Wrap in parchment paper and fold to seal. Heat grill to medium and place bundles on grate seam side up. Cook 20 minutes.
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