Ingredients
- 2 whole char (or trout), gutted and cleaned, from sustainable sources
- Handful parsley sprigs
- ½ red onion, thinly sliced
- ½ lemon, cut lengthwise, thinly sliced
- Handful of fresh herbs (e.g. parsley, chives, dill)
- Sea salt and freshly ground pepper
- extra slices of lemon to serve
Instructions
- Bring the fish to room temperature 20-30 minutes before grilling. Dry the inside of the fish with paper towel, then do the same on the outside.
- Season the outside of the fish well with salt.
- Season the inside cavity with a sprinkle of salt and pepper and stuff the cavities with the onion, garlic, lemon slices and herbs.
- Preheat the grill to medium-high heat, equivalent of 450°F/230°C (for the LeMax level 9 for five minutes, then reduce heat to level 8). Lightly brush the cooking surface with heat resistant oil.
- Place fish onto grill and leave to cook, undisturbed, for 6-7 minutes, until the skin is charred, crisped, and fully cooked on one side. When the fish is ready to flip, the skin will release easily from the grill surface. Gently flip the fish using tongs and a metal spatula. If the fish sticks, don’t force it. Wait another minute or so and then try again.
- Continue grilling until just cooked through and firm to the touch, another 5 to 7 minutes, undisturbed.
- The fish is cooked when it is completely white and opaque, and flakes easily.
- Use the spatula to transfer the fish onto one large serving platter (or two large plates). Serve with your choice of side dishes and enjoy!
Nutrition
Notes
- Oiling your fish before seasoning it rather than the grill also helps the fish not to stick.