As part of the 1,2,3 cook series, cooking a whole trout is one of the simplest means to an end. Have your fish monger debone and butterfly it to make it easy on you and the rest of the story tells itself!
Ingredients
2 Whole Wild Trout, deboned, butterflied and patted dry
4 Tablespoons 100% grass fed butter or coconut oil
Fresh Dill
Meyer Lemons
Instructions
Turn oven onto broil
Place on rimmed baking sheet, skin side down
Broil until just opaque
Place on patter on top of dill
Arrange butter cubes on fish, followed by lemons
Recipe by Paleoista at https://www.paleoista.com/?p=48498