Serves 1

Preparation and Cooking 20 minutes

• cleaned rainbow trout (about 1/2 lb), with head on
• 6 mint leaves, chopped finely
• finely chopped parsley (same quantity as the mint)
• a pinch of finely chopped sweet basil
• 1 tbsp butter
• olive oil
• juice from once small lemon
• salt and pepper to season
• plum tomatoes to decorate

1. Chop the herbs and mix into the butter and lemon juice. If you're using salted butter, no additional salt will be needed, otherwise add about 1/4 tsp salt to the mix, plus pepper to taste.
2. Gently rub skin with a small amount of butter and herbs.
3. Fill fish's body cavity with remaining butter and herbs.
4. Pre-heat the grill over a medium heat for 5 minutes. When hot, oil lightly.
5. Grill the trout 5-7 minutes per side. Alternatively you can bake it in the oven for about 15 minutes.
6. Bon Appétit!