Grilled salmon trout with colorful grilled vegetables

Ingredients for 4 servings:

• 1 large fish (salmon trout), fresh or frozen, thawed
• 3 lemons, untreated
• 1 piece(s) herb butter
• 4 cloves garlic
• 2 m.-large zucchini
• 4 bell peppers
• salt and pepper
• 1 pack of mixed herbs of your choice, frozen or fresh
• 10 tbsp olive oil or rapeseed oil
• n. B. Vegetables of your choice (e.g. carrots, eggplant)
• e.g. Feta cheese, diced

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

easy and quick to make, but super tasty

First, wash the thawed or fresh trout and pat dry. Sprinkle it inside and out with lemon juice, season with salt, and pepper. Place half of the herbs and a sliced ​​lemon into the trout’s belly, and cut the herb butter into small pieces. Now, join several strips of aluminum foil together to form a tight bed, drizzle with 4 tablespoons of oil, and place the stuffed trout inside. Place the herb butter cubes on top of the trout, along with additional lemon slices if desired. Seal the aluminum foil tightly and grill for about 20-30 minutes. This depends somewhat on the size of the trout and the grill. I seal the package so that you can open it at any time to check the doneness. Dice the vegetables and chop the garlic. Now, prepare smaller parcels from the aluminum foil. Fill with the remaining olive oil, herbs, garlic, and mixed vegetables, then season with salt and pepper. Stir in diced feta cheese or other vegetables, if desired. Close the parcels and grill for about 20 minutes. Quarter the last lemon and serve with the fish. A delicious grilled meal is ready. We like to serve it with baguette or rosemary potatoes from the oven.