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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.
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