One of my favorite ways to eat whole fish is to dress it simply in salt and olive oil, and stuff it with whole twigs of rosemary and thyme. Then I either broil it in the oven, or char it on the grill. I find that using smoked salt instead of regular sea salt imparts a delicate, aromatic smoked flavor without the burnt char or stickiness of the grill. It’s simple, easy, and perfect. And of course, they’ll all wonder what you put in there!
- 4 fillets trout
- 1 bunch rosemary
- 1 bunch thyme
- Smoked salt
- 4 teaspoons, plus 4 teaspoons olive oil
Preheat your broiler to 500 degrees F.
Coat each fillet of trout with 1 teaspoon each of olive oil. Season liberally with smoked salt. Arrange on a foil-lined baking sheet.
Cover the fillets with a blanket of twigs of rosemary and thyme. Drizzle each fillet with another 1 teaspoon per fillet, moistening the herbs so they don’t burn up in the oven.
Broil for about 10 to 15 minutes, or until the fish is firm, opaque, and flaky, with golden edges.