Grilled Trout with Courgette and Lemon Herb Butter

Instructions

1. 1

   Prepare the herb butter by mixing softened butter with minced garlic, fresh parsley, dill, and lemon juice in a small bowl. Season with a pinch of salt and pepper, then set aside.

   Tip: Make the herb butter ahead of time and refrigerate for easier handling.

2. 2

   Preheat your grill to medium-high heat, approximately 200°C, for about 10 minutes until grates are hot and clean.

   Tip: Oil the grill grates with a high-heat oil to prevent sticking.

3. 3

   Pat the trout dry with paper towels and rub the inside and outside cavity with 1 tablespoon of olive oil. Season generously inside and out with sea salt and black pepper.

   Tip: Drying the fish helps achieve better grill marks and prevents steaming.

4. 4

   Brush the courgette planks on both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper.

   Tip: Cut courgettes evenly so they cook at the same rate.

5. 5

   Place courgette planks on the grill and cook for 3-4 minutes per side until tender with light char marks, then transfer to a serving platter.

   Tip: Don't move the courgettes too frequently to develop a nice caramelized exterior.

6. 6

   Place the trout directly on the grill grates and cook for 7-8 minutes on each side, depending on thickness. The flesh should flake easily with a fork when done.

   Tip: Gently flip the trout only once to maintain its delicate structure.

7. 7

   Transfer the cooked trout to the serving platter alongside the grilled courgettes.

8. 8

   Top each trout with a generous dollop of herb butter, allowing it to melt over the warm fish. Garnish with fresh thyme sprigs and serve with lemon wedges.

   Tip: The residual heat will melt the butter beautifully, creating a glossy finish.