Fill the cavity loosely

Buy cleaned, gutted trout and check for remaining scales or blood along the cavity. Dry carefully. A basket should support the fish rather than clamp it hard, which can make the skin tear when opened. Fish of different sizes require individual cooking times. Provide a spare plate for skin and bones and be especially attentive to fine bones when serving children. A dorsal fin that pulls free is not an adequate safety test.

Even cleaned trout may retain loose scales or small bones. Inspect and dry the cavity before loosely adding parsley; do not pack it tightly. At the table, lift one side to expose the central skeleton. Small bones can remain, so check portions carefully, especially when serving children. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 4 cleaned trout, about 10 oz / 300 g each
  • 2 tbsp canola oil
  • 1 tsp fine salt
  • ½ tsp black pepper
  • 1 lemon, thinly sliced
  • 1 small bunch parsley

Method

  1. Pat trout dry and season inside and out. Place a few parsley stems and two thin lemon slices loosely in each cavity. Oil the outsides and place in lightly oiled fish baskets if using.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Grill over medium direct heat for approximately 6–8 minutes per side. Finish large fish indirectly with the lid closed. Turn using the basket or two broad spatulas rather than pulling on the tail.
  4. Check the thickest part with a clean food thermometer: fish should reach 145°F / 63°C. Timing varies with thickness and the grill, so use the suggested minutes to plan rather than as a doneness guarantee.
  5. Measure the thick back flesh beside the backbone without touching bone. Remove the cavity filling before portioning. Serve on clean plates and carefully lift the flesh away from the skeleton.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.