Grilled Trout with Rosemary from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio
Wash the fish and trim off the fins and remove the heads. If the trout have not come via the fishmonger, eviscerate and debone them. A fishmonger will do this for you. Mix the parsley, rosemary, br...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Grill
- Spoon
Ingredients
- lemon wedges for serving
- juice of ½ lemon
- ½ cup extra-virgin olive oil
- salt
- freshly ground black pepper
- dried chilli flakes
- 4 tablespoons white breadcrumbs, made from day-old bread
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped rosemary
- 4 trout, preferably from the river
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