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01.01.2003 -min course - fish Grilled trout with thyme « This recipe is the easiest way in the world to cook trout and it exudes all the flavors of thyme. It's the type of recipe you can imagine preparing in the great outdoors, by a river, with the morning's catch grilling over a makeshift fire »  Send to a friend  Print  Send your commentIngredients
Serves 4
- 4 nice trout, scaled and gutted
- 1 bunch fresh thyme
- 1 unwaxed lemon
- 4 bay leaves
- 12 unskinned garlic cloves
- ½ cup (12 cl) olive oil
- Fleur de sel and pepper
Preparation
- Wash the lemon and cut into thin slices
- Remove the thyme leaves and chop roughly
- Mix together the thyme, sea salt and olive oil. If you prefer, you can crush the thyme into the olive oil with a pestle to extract all of the thyme flavors
- Clean the trout well, both inside and out
- Dry the inside of the trout with paper towels
- Stuff the inside of the trout with half of the thyme oil, 2 lemon slices, 3 unskinned garlic cloves and 1 bay leaf
- Place the trout into an ovenproof dish
- Brush the outside of the trout with the rest of the thyme oil
- Cook the trout for 10 minutes in an oven preheated to 475°F (240°C). The trout have finished cooking when the skin is nice and crispy and the flesh flakes easily when pricked with a knife.
- Serve the trout nice and hot.
Suggestion
- This trout can be accompanied by a nice salad or a spinach salad drizzled with walnut oil.
You can also barbecue the trout sandwiched between two grill racks or wrapped in aluminum envelopes
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