Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Preheat the grill to 180/350/gas 4.
Wash the trout under cold water. Place them on a grill tray. Stuff each fish with a whole lemongrass, kaffir lime leaf, 2 slices of lemon, chopped ginger and chopped coriander.
Drizzle over the rapeseed oil and sprinkle over the salt and pepper. Bake for 10 minutes on either side, carefully turning in between.
Take out the lemongrass before serving. Enjoy!
Ps. Eat or discard the skin – it’s up to you.
I buy whole sea trout or brown trout which you can get at the supermarket fish counter or at a fishmongers. Both are delicious with the latter being more peaty in flavour.”