Fireplace Trout

Step 1

In a frying or sauté pan, heat 1/4 cup olive oil until just warm. Add the sliced garlic and 1/8 teaspoon salt. Stir once or twice, and remove from the heat the instant it begins to color.

Step 2

Lightly season the fish with salt on both sides.

Step 3

Heat a very large cast-iron pan on top of a fireplace grate with only coals underneath it. Once your hand feels warm over the pan, add 2 tablespoons olive oil and one sprig of thyme. Then add two fillets, flesh side down. Cook for 3 minutes, and using a metal spatula, turn each fillet onto the skin side and cook, 2-3 minutes, until flesh is just firm. (The fish will continue cooking even when removed from the pan, so removing it a touch undercooked is wise.)

Step 4

Keeping the two finished trout close to the fire, repeat with the next two. When all are cooked, place, either side up, on a large platter or directly onto plates. Warm the garlic in oil in the fire for a few seconds, then spoon evenly over all the fish.