- Wash the scaled, gutted fish inside and out with water and dab dry with kitchen paper.
- Sprinkle the salt and pepper in the inside of each trout, inserting lemon slices along the inside with sprigs of thyme.
- Place the fish in either a BBQ fish holder or tin foil parcel.
- Set up your BBQ for direct cooking, close the lid and raise the temperature to 210°C.
- Cook the fish for 8 minutes on each side.
- Serve with new potatoes and salad.