How to make
Clean the trout from the entrails and wash them well. Season with as much salt and black pepper as you desire. In a deep bowl or other suitable dish, prepare the marinade.
The olive oil is mixed with the lemon juice and the chopped onion, chopped garlic, thyme stalks, rosemary and dill are added to the mixture as well.
Dip the fish in the marinade, wrap the dish with cling film and refrigerate it for 1 hour.
Heat the grill and grease the reotans with a little olive oil.
Roast the trout on both sides. Serve the fish with a fresh salad or garnish it to your choice.
