2 – 8 oz. trout, butterflied (fish will be gutted, bones removed and scaled, with the head, tail and fins intact)
1/2 tbsp. butter
Salt to taste
Pepper to taste
2 tablespoons (approx.) fresh herbs – parsley, basil and/or thyme, minced
1 clove garlic, minced
1 fresh lemon, one half thinly sliced, other half for squeezing juice on fish
1/4 white onion, sliced
Olive oil to drizzle each fish
Pre-heat broiler on high. Make sure oven rack is about 6 inches from the heat source.
Line sheet pan (with sides so juices do not run off pan) with parchment or foil.
Lay trout open, flesh side up, do not detach at the middle.
Spread butter on fillets (there is a fillet on each side of the fish).
Season with salt and pepper–give it a few good sprinkles of each.
Combine herbs and minced garlic and cover one side of each fish with the mixture.
Place two lemon slices on top; cut the lemon slices in half if they are very large.
Take other half lemon and squeeze a bit of juice on the fish.
Place onion slices on top.
Drizzle roughly 1/2 tbsp. olive oil on top of stuffing ingredients.
Fold unseasoned fillet on top of seasoned portion, so fish look whole again.
Broil 3-7 minutes a side until lightly golden and firm.
Carefully flip fish to other side and repeat.
Plate fish whole and garnish with fresh herbs and lemon slices.
Serve and enjoy!