Trout with lemon and rosemary

Halve the lemon in the length and cut the halves into slices.

Rub the abdominal cavity of the trout with salt and freshly ground pepper. Fill the cavity with slices of lemon, the convex sides to the outside. Put a sprig of rosemary on the lemon slices and close the trout again. Tie the trout on two sides with strings and place them on a bowl in the refrigerator until use.

Let the trout reach room temperature and brush them around with olive oil. Roast them in the fish clamp on the barbecue in 8-10 minutes until done. Turn the fish after 4-5 minutes.