Lacking parsley and a barbeque, I came up with my own version of Jamie Oliver's "Grandad Ken's Crispy Grilled Trout with Parsley and Lemon" recipe (http://www.jamieoliver.com/recipes/fish-recipes/grdad-ken-s-crispy-grill...). Make sure to serve it with lemon halves so that people can squeeze more lemon juice onto the trout while eating.
2 whole rainbow trout, scaled, cleaned and gutted
salt and pepper
2 lemons: 1 zested and sliced, 1 halved to serve with fish
1. Preheat oven to 400F.
2. Cut slits into the side of the fish facing up. Rub salt and pepper into the cavity and the top side of the fish.
3. Fill the cavity with lemon slices and top the fish with lemon zest. If you want, you can also squeeze some lemon juice over it.
4. Drizzle on some olive oil and place into the oven. Bake for about 10-15 minutes.
