Grilled Trout with Herbs

Steps

1. Have the fishmonger gut and scale the trout. Rinse them inside and out with clean water, then pat dry with paper towel.
2. Preheat the oven to 240°C (475°F).
3. Wash and slice the lemon into fairly thick rounds.
4. Strip and roughly chop the thyme leaves. In a bowl, mix the thyme, salt, pepper, and olive oil.
5. Stuff each trout with half of the herb mixture, along with the lemon slices, whole garlic cloves (skin on), and bay leaves.
6. Place the trout in an ovenproof dish and drizzle with the remaining herb mixture.
7. Bake for 10 minutes, or grill on a barbecue until well cooked and nicely charred.
8. Sprinkle with herbes de Provence and serve hot with potatoes, rice, grilled vegetables, salad, or fresh pasta. Offer lemon wedges on the side.