The secret to some of the successful and intimate outdoor dinners we've hosted is nature. We find our ingredients through foraging, fishing and roaming the local farmer's markets to keep our dishes down to earth.
Take the trout for instance, it's such a delicate fish with a great flavor which is why it doesn't need too many ingredients or special techniques. A skillet, grill and a few local ingredients is all you need. Don't trust us? Cook it for yourself and see.


2 (1.5 pound) whole trout, cleaned and gutted
Kosher salt, to taste
A pinch of freshly ground black pepper
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
2 teaspoons finely chopped fresh rosemary, whole twigs for garnish
4 cloves garlic, sliced (optional)
2 tablespoons olive oil, more for the grill
Thinly sliced lemon wheels to stuff in the fish and for garnish

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Rinse the outside and cavity of the fish with cold water. Pat dry with paper towels. Season the fish generously all over (including the cavity) with salt and pepper. Set aside.

Mix together parsley, basil, rosemary, garlic, and olive oil. Divide the mixture evenly between the cavities of each fish. Stuff each fish with 2-3 lemon wheels, cover with seran wrap and let it marinate in the fridge for 2 hours.

Place the fish on a skilllet and cook on a grill for 4 to 5 minutes on each side or until internal temperature reaches at least 62.78°C (145°F). Alternatively, use a fish or flexible grill basket to grill the fish.

Serve with the remaining lemon wheels and garnished with rosemary, if desired.