3 organic lemons, 1 jucied, 2 sliced
4 whole, prepared trout, approx. 350 g each
50 g fresh parsley, roughly chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drizzle the lemon juice inside the trout and season with salt and ground black pepper. Stuff the parsley and the lemon slice into the stomach cavity.
Grill the fish on both sides for approx 20-25 minutes. The fish is done when the tail can be removed easily.