This is what we ate for dinner last night. It hardly seems like a recipe at all…
Grilled Trout with Oregano
4 10”/25cm whole trout, gutted
1 lemon, juiced
12 sprigs fresh oregano
1 Tblsp sea salt
Chop 4 sprigs of oregano, mix with oil and salt. Rub mixture over fish skin. Stuff the remaining oregano into the fish. Douse with lemon juice inside and out. Arrange in a fish rack and grill over medium hot coals, turning once, about 5 minutes on a side.
We served ours with grilled portabella mushrooms and steamed kale.