Grilled Trout with Greens

To prepare a delicious fish, first make sure you have all the necessary ingredients and that your fish is fresh. Clean it well and rinse it under cold running water, then, with a sharp knife, make diagonal cuts on both sides, making 3-4 deep cuts. These cuts not only help the flavors penetrate but also ensure even cooking. After this step, generously salt and pepper the fish, ensuring the seasoning gets into the cuts.

Next, prepare the flavors. Slice half a lemon into thin slices and finely chop both parsley and dill. These herbs will add a fresh note and an unmistakable taste to your dish. If you don't have rosemary-flavored butter ready, finely chop a small amount of fresh rosemary and mix it with softened butter. This mixture will enrich the flavor of the fish and add extra savor.

For the fish filling, take the two halves of lemon, a carrot cut into thin strips, and some peeled garlic cloves, which you can lightly crush to release their aroma. Also add the chopped parsley and dill. Fill the fish's belly with this aromatic mixture, making sure each ingredient is evenly distributed.

On a piece of parchment paper, place the stuffed fish, covering it with aluminum foil to protect it from direct heat. Also arrange the remaining vegetables around the fish, as they will cook in the juice released by the fish and take on a wonderful flavor. The slices of rosemary butter will be placed in the cuts of the fish, allowing the butter to melt and penetrate the flesh, enriching the taste.

Once you have completed this step, tightly close the aluminum foil and place the fish on the preheated grill. Bake it for 5-6 minutes on each side, ensuring it is cooked evenly. Once ready, you can serve the fish along with fresh vegetables, slightly salted polenta, and a garlic mayonnaise sauce, which will add a creamy and savory note. Don't forget to garnish the dish with lemon slices and a few fresh parsley leaves for an attractive appearance. This recipe is not only tasty but also full of colors and flavors, turning the meal into a true feast for the senses.