Refresh
    Grilled Trout with Med' Veg.

    This Trout Dish can be grilled, griddled or barbecued. It is relatively simple to assemble and do. The beauty of it, there is no fuss to be made about it. The only task is to keep an Eagle eye about so it doesn't get carbonised. This is an easy Summer Meal full of satisfaction during hot days.

    Putting it all Together
    Grilled Trout with Med' Veg.
    Timing
    • Preptime: Chopping: about 15 minutes.
    • Cooktime: 15-20 minutes.
    • Servings: 2 portions
    Ingredients

    2 whole Trouts, cleaned and gutted. You can fillet them to your liking (No heads/no tails/no bones) or appreciate the Fish with minimal fuss on their preparation. It is your choice at the end of the day. Count one Trout per person.

    In the clean belly gap of the Trout, you can pack it, stuff it, with the zingy freshness of a sliced Lemon, Basil Leaves and a little chopped Garlic clove. 

    Two potential additions: a little fresh Almonds, chopped.  A couple of chopped Green or Black Olives to give a little saltiness to the stuffing.

    1 Aubergine, sliced and to be griddled. Seasoned, and Olive Oiled prior to cooking.

    2 Courgettes, sliced and griddled.

    A handful of Baby New Potatoes, sliced in half a centimetre thickness. Grilled. Part boiling them for five minutes beforehand does help to cook them through.

    1 Sweet Red Bell Pepper. Deseeded. Cut in wedges to be grilled.

    1 Sweet Green Bell Pepper. Deseeded. Cut in wedges to be grilled.

    1 Crispy Lettuce of your choice. Iceberg Lettuce is right up there to provide a bit of a crunch for a nice Side.

    Dashes of Balsamic Vinegar and Olive Oil, Sea Salt and Black Peppercorns to season everything.

    1 Espelette Chilli Pepper, sliced, is optional. But it gives a little tasty kick to the entire dish.

     

    Steps

    Preparing the Trouts comes first. Clean, gut and trim. Have a gap in the middle to be able to stuff the Fish with a little Basil leaves, slices of Lemon, a chopped Garlic clove. Add the chopped fresh Almonds in the gap and the sliced Espelette Chilli if using.

    Brush the Trouts with a little Olive Oil. Set aside as you heat up your BBQ, Grill or Griddle Pan.

    Slice and Part Boil your Potatoes.

    Prepare the rest of the Vegetables, slice them: Aubergines, Courgettes, Sweet Bell Peppers.

    Once the BBQ is ready, grill the Fish with the Med Veg along with the slices of Potatoes.

    The grilling doesn't take long usually between 3- 5 minutes to 7 minutes on both sides of the Trout and of the Med'Veg.

    While keeping an eye to the cooking, prepare the quick side Salad, shred the Iceberg Lettuce and prepare the Dressing of Balsamic Vinegar, Olive Oil, Thyme, Rosemary,  Sea Salt and cracked Black Peppercorn.

    Then serve. One Trout per plate. The grilled Med Veg are presented in a large Bowl, dressed and decorated with Thyme and Rosemary, for everyone to help themselves to. The Salad is served in its own bowl, dressed.

    It is not a pompous meal. It is one where all serve themselves to whatever they want. It is a late afternoon Summer BBQ. A chilled White Wine such as a little Languedoc would be perfect to accompany the Meal.

     

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