for 4 people

Herb oil

1	organic lemon, grated zest and 2 tbsp of juice
½ bunch	dill, finely chopped
½ bunch	flat-leaf parsley, finely chopped
1	garlic clove, finely chopped
3 tbsp	olive oil
2 pinch	salt

Trout

4	trout (organic) (each approx. 200 g)
2 ½ tbsp	olive oil
1 tsp	salt
a little	pepper

Charcoal/gas/electric grill

2	courgettes, cut lengthwise into slices approx. 3 mm thick
2 tbsp	olive oil
½ tsp	salt

How it's done

Herb oil

In a small bowl, mix the lemon zest and juice with all the other ingredients up to and including the salt.

Trout

Rinse the fish (inside and out) in cold water, pat dry, make approx. 3 incisions (approx. 5 mm deep) on both sides of the fish without damaging the bones. Mix the oil, salt and pepper, coat the fish inside and out with the mixture, and place on the grill tray.

Charcoal/gas/electric grill

Brush the courgette with oil, season with salt. With the lid up, grill over/on a medium heat (approx. 200 °C) for approx. 3 mins. on each side, keep warm.

With the lid down, grill the trout in the grill tray over/on a medium heat (approx. 200 °C) for approx. 8 mins. Plate up the trout and the courgettes, drizzle with the lemon and herb oil.

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