Trout Stuffed with Mediterranean Herbs

Ask your fish monger to butterfly the trout, making sure to leave the head and tail intact.
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 tbsp minced fresh Italian (flat leaf) parsley
  • 4 trout, butterflied
  • 4 sprigs fresh thyme
  • 4 fresh oregano stalks
  • 4 bay leaves
  • 4 sprigs fresh rosemary

Combine the olive oil, garlic and parsley in a small bowl. Make three or four slashes on the sides of the fish and rub or brush the oil mixture over each side and into the slashes. Place one each of the other herb sprigs into each fish cavity and leave there for one hour.

Preheat the broiler or bbq to medium high. Line the broiler or bbq rack with foil which you have brushed with olive oil. (If available, when doing on the bbq, place the fish into a wire fish rack.) Arrange the fish and cook for four minutes per side. Remove the herbs from the cavity and serve.

  • Yields: 4 servings
  • Preparation Time: 1 1/2 hours including marinating time
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