Yield:
4 to 6 servingsIngredients
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
Instructions
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.
