Trucha a la piedra - Grilled Trout on slate seasoned with parsley, oregano, savory & lemon

Step 1

Sprinkle the interior of the cleaned trout with sea salt and lemon pepper.

Step 2

Stuff each trout with a spring of parsley, savory and oregano. (If you can’t find savory try tarragon instead)

Step 3

Stuff each trout with 2 or 3 slices of lemon

Step 4

Rub the exterior of the fish with olive oil

Step 5

Place a piece of bacon and then fish on top onto the slate. You should be able to cook two trout per slate.

Step 6

Heat the grill to a medium high heat.

Step 7

Place the slate with the fish on the hot grill.

Step 8

Cook until nicely charred and then flip…. Take care not to overcook the fish, and leave the bacon on the bottom to flavor the other side of the fish.

Step 9

Carefully remove the slate from the grill, placing the slate on hot pads.

Step 10

Garnish with the left over parsley springs and lemon wedges.

Step 11

The slate stays nice and warm for quite some time.

Step 12

Dig in…. squeeze a little extra lemon and enjoy!