From Cook with Jamie
2 x 300g/10½oz whole trout, scaled, cleaned and gutted
sea salt and freshly ground black pepper
a large bunch of fresh flat-leaf parsley, leaves picked and chopped
2 lemons, 1 zested and sliced, 1 halved
a few knobs of butter
Preheat your grill to full whack. Slash each trout with a knife, about ten times on each side. Each slash should be about 0.5cm/¼ inch deep. Rub the trout with olive oil and season with salt and pepper. Stuff the cavities with plenty of chopped parsley and the lemon slices. Place the fish side by side on a baking rack over a roasting tray.
Put the lemon zest on top of the fish and place the lemon halves on the tray too. Dot the trout with the butter and place it 15cm/6 inches from the grill. Cook for around 6 minutes on each side until crispy and golden.
Something simple and healthy for Sunday lunch. As you can see from the picture, I did not use parsley for the fish. Instead, I used up the leftover dill and rosemary in my fridge. Be careful with the lemon, if you are not into sour foods, might be a good idea to show some restraint in the squeezing of the roasted lemon.