Preheat the broiler. In a shallow dish combine the salt, thyme, and pepper to taste. Dip each trout in the coarse salt mixture, coating well on both sides. Place the trout on a rack in a roasting pan. Broil for 6-7 minutes per side, until the skin becomes crispy. Serve on hot plates. Eat as is or pour a little olive oil over each fish and several drops of fresh squeezed lemon juice.
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6 8-oz trout, cleaned
6 tbsp coarse sea salt
3 tbsp thyme leaves
freshly ground pepper
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5
mn
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15
mn
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To check if the trout are cooked, pull on the fin on the back of the trout. If it╒s loose, they╒re cooked.
