- For 4 portions:
- 4 cleaned trou
- lemon juice
- grinded black pepper and salt
- a pinch of rosemar
- 5 tablespoons chopped basil and bay leaf
- 100 ml oil
Preparation : Rinse the fish inside and out with lemon juice, salt it and sprinkle with pepper. Cutfinely the green spices, mix them with rosemary. 1/5of this fragrant blend mix with oil. Fill the fish with the remaining vegetation, brush it with oil and letmarinate for 15 minutes. Thread it on woodenskewers and then grill it as you frequently brush it with oil.