Barbequed Rainbow Trout

 After being in lock down for over 3 months when we could not venture further than 5 km from home, I was over the moon to get to Preston Market for some fresh fish.  I was not disappointed. Our plan was to get the family to paint our fence over the Diwali weekend.  After the painting we didn't want to be cooking a festive Indian meal.  So we settled on BBQ.  When I saw the trout in the market we settled on barbequed trout for our mains.  

Back home, all of us paint brushes in hand, taping and protecting the decking portion, worked on the fence from 9 am to 5 pm.

This recipe is very quick and easy and oh - so delicious if you have fresh fish.

Ingredients:

2 fresh Rainbow Trout, gutted and scaled, skin and bones intact - about 2 kilos.

1 Meyer Lemon (the orangish variety that is sweet) - sliced into roundels

small bunch of parsley, chopped

small bunch of dill, chopped

2 teaspoons dried oregano

2 teaspoons of chilli flakes

4 teaspoons butter

Salt 

Extra lemon slices to serve

Method:

Wash fish well, pat dry with paper towels.

Grind salt on to the fish - top, bottom and insides.

Divide the spices into two lots - chilli, oregano, dill and parsley and put most of it inside the fish and left overs to rub on top.

Add the sliced lemons inside fish.

Add a couple of teaspoons of butter inside the fish.

Lay the fish in Aluminium foil and wrap it tight.  Cook over a barbeque for about 10 to 12 minutes on each side.  To check if fish is done, gently open up the aluminium foil and check that the flesh is firm and a rosy pink.

Serve with potatoes, sweet corn and sweet potato.  

Happy Diwali everyone! Wish you a prosperous year ahead.