Whole Grilled or Whole Fried Trout

I have found that when you are cooking a special fish, the best way to showcase it is to focus on the fish’s natural flavor. This means using as little seasonings, herbs, or spices as possible.

When I make this trout, I only use salt and black pepper, and I serve it with lemons on the side for anyone who wants to squeeze some bright citrus juice on their fish. I do the same whenever I cook sardines, as well.