- Preheat a bbq or grill to medium/ high.
- Lay the trout down on a chopping board and pat dry with kitchen paper.
- Season the fish inside and out and with sea salt and cracked pepper. Secure two lemon leaves on each side of the fish using kitchen twine.
- Use your fingers to rub a half tablespoon of extra virgin olive oil over the leaves and surface area of the fish. Place the fish onto the grill and cook for 3-5 minutes each side. At this time you can also place the lemon halves on the grill flesh side down and cook until the flesh has darkened.
- While the fish is cooking pop the marjoram in the mortar and pestle, add the chili, a pinch of salt and grind to a paste. Once the lemon is done, carefully squeeze the juice in and mix to combine. Add just enough extra virgin olive oil to bring to a pesto consistency.
- Once the fish is done allow it to rest for 2-3 minutes before removing the string and lemon leaves. Serve with the marjoram salmoriglio.
Serves 2.
