Wild Sea Trout with Rosemary
from The Shooting Gazette

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You will need a grill pan or, for the dedicated, light up the barbecue. This is a flexible recipe, so treat each trout according to size, and decide how many it will feed (usually a 675g (1lb) fish will feed 4) then use as many as needed to feed your guests. The ingredients are per trout, descaled and gutted:

Ingredients:

• 2 sprigs fresh rosemary 
•  lemon sliced thinly
• Salt and pepper
• 1 tbsp olive oil
• 1 lemon per person

Dressing:

• 2 tbsp lemon juice
• 3 tbsp light olive oil
• 1 tbsp salted capers, drained, rinsed and chopped if necessary
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper

Preparation:

First make the dressing. Whisk all of the ingredients together and set aside.

Next season the inside of the trout with the salt and pepper, then stuff it with the rosemary and the lemon slices. Brush the grill pan with some of the olive oil and then lightly brush the trout with a little olive oil and grill for three to four minutes each side or until it is cooked through (cooking times will vary according to the size of the fish - it is cooked when it feels firm and the skin pulls away from the flesh easily).

While the fish is cooking brush the lemon halves with some oil and put them in the grill pan cut side down and remove when they are nicely marked with lines from the pan.

Put the fish on a platter surrounded by the grilled lemon halves, pour over the dressing and serve.