- 1 whole trout (1½ to 2 pounds each), scaled, gutted and gills removed
- Coarse salt and freshly ground pepper
- ¼ cup extra-virgin olive oil, plus more for fish
- 1 bunch fresh herbs, such as rosemary, thyme, or oregano
Open fish like a book. Season cavity with salt and pepper, and drizzle with some oil. Stuff with herbs. Close fish, and rub both sides of fish with oil. Transfer prepared fish to a large cast-iron skillet over medium-high heat. Grill until the fish is browned and crisp, flipping fish halfway through, about 14 minutes each side.