You know, it’s funny, but when it was time for I Heart Cooking Clubs to choose a new chef, I made sure I voted for Jamie Oliver. I wanted my voice to be heard. And then. Well, I think this is the first thing that I’ve participated! I really need to get my act together and cook regularly from Jamie, because he never disappoints. Everything is simple and lovely. Like this trout. Just look at it. Isn’t it gorgeous! And I am happy to say, it tasted every bit (if not more) as good as it looked.
I found this in Cook with Jamie: My Guide to Making You a Better Cook. The only thing I changed was that Jamie has you make it under the broiler. I just went on ahead and grilled mine. Since I grilled them, I left off the knob of butter at the end. I can’t remember, and of course I didn’t take notes, but I think I just grilled it for 3-4 minutes per side. A quick google of grilling trout should give you an idea. Of course, if you googled grilled trout and landed here, well, please just admire my pretty picture, read the recipe, and go on to your next google hit for grilled trout. Thankyouverymuch.
Granddad Ken’s Crispy Grilled Trout with Parsley and Lemon
- 2 10 1/2 oz whole trout, scaled, cleaned and gutted (mine were minus the head)
- olive oil
- sea salt and fresh ground black pepper
- a large bunch of fresh flat leaf parsley chopped
- 2 lemons, 1 zested and sliced and one halved
- a few knobs of butter
Preheat your broiler. Slash the trout with a knife about 10 times on each side (oops forgot this). The slashes should be about 1/4 inch deep, rub on the olive oil and season with salt and pepper. Stuff the cavity with the parsley and some lemon slices. Place the fish on a rack in a roasting pan.
Put the lemon zest on the fish and place the lemon halves on the tray. Dot the trout with butter and broil for about 6 minutes on each side.
Squeeze the roasted lemons over the fish and serve!
This will be my entry for I Heart Cooking Clubs!