Griddled Trout with Herbs

1. 1

   The herbs are what might have been used in Anglo-Saxon East Anglia, but use whatever you might fancy.

2. 2

   Try to use fresh, although dried is acceptable.

3. 3

   Put one sprig or generous shake of rosemary down the middle of each fish.

4. 4

   Chop all the other herbs and seasonings and mash them into the soft butter.

5. 5

   Use this to coat the fish generously on each side.

6. 6

   Griddle, barbeque or grill it for 4 to 5 minutes on each side or until the skin is well browned and the flesh flaking off the bone.

7. 7

   Baste now and then with the butter which runs off.

8. 8

   Serve at once with lot of fresh bread and a salad or a simple green vegetable.

* Per serving · 4 servings · Values may vary.

No additional tips available.