Line the cavity of the fish with slices of garlic and slices of lemon. Stuff the fresh basil and rosemary inside. Season with salt and pepper. Wrap the fish in foil and set on wire rack over the barbecue.
Cook for 15 to 20 minutes over direct heat or until fish flakes easily with a fork. Remove herbs and lemon from the fish. Hold the fish up by it's spine, and comb the meat from the bones using a fork. Serve with lemon wedges.
Altered ingredient amounts.
YUMMO Emily!! Hubby cooked freshly caught trout on the barbecue. What a treat this was! Added some onion powder to the seasoning mix but left out the rosemary. Didn't even need the foil as it worked well directly on the grates. We were all fighting over the last piece. Thanks so much!! - 29 Sep 2008
This was a very simple way to fix fresh fish. We prepared some fresh Kokanee this way, and the flavour was delightfully subtle. Thx Emily, for this recipe. - 29 Sep 2008
Very good and tasty. Easy to fix, could do without the rosemary though. - 29 Sep 2008