Try this trout recipe

Because the Herald is a big fan of healthy eating, we decided to share one of our favorite trout recipes with our readers. So hit the streams and rivers of our area this weekend and cook up a feast.

Ingredients:

2 (450 to 900g) whole trout, cleaned and gutted with heads, tails and fins removed

1 tbsp olive oil

1 tbsp salt

2 tsp freshly ground black pepper.

Method:

1) Place the planks into cool water and allow to soak for at least 2 hours and up to overnight.

2) Preheat the griddle to 190C to 205C. Meanwhile, brush the trout inside and out with olive oil. Season inside and out with salt and pepper.

3) Place the trout onto the planks belly down and open. Place the planks over indirect heat and leave to cook until the fish reaches an internal temperature of 50C on an instant-read thermometer, approximately 15 to 20 minutes.

4) Remove the planks from the griddle and allow to sit for 5 to 10 minutes before serving as is, or deboning and serving.