- 3-4 whole trout, cleaned and gutted
- 2 lemons sliced thinly
- One bundle of fresh thyme
- 2 tb olive oil
- Salt and pepper
Brush olive oil all over the fish and inside the belly cavity. Season the fish with salt and pepper, including inside the belly. Slice the two lemons thinly and stuff each trout belly with 3-4 slices of lemons and add a small bundle of thyme to the belly.
If you are grilling, make sure the heat is on medium high and cook each side of the fish for about 6-8 minutes, being careful not to lift the fish too much.
- If you are roasting in the oven, preheat the oven at 375F and roast in the oven for 20 minutes until the flesh is no longer transparent.