- 2 fresh
- 3 large white
onions, finely sliced
garlic cloves, thinly sliced
- 2 bay leaves
- 2 tbsp clear
- a little white wine or
- extra virgin
- salt and freshly ground
Preheat the barbecue or grill to a medium heat.
Fry the onions and garlic gently in a little oil until they are very soft – this will take 15-20 minutes. Add the honey, vinegar and herbs and continue to cook until the onions are well browned. Season and set aside to cool.
Stuff the trout with the cooled onion mix. Carefully place on a sheet of heavy duty tin foil, season and pour over a little oil.
Barbecue for about 15 minutes or until the fish is just cooked. Serve with a green salad and new potatoes.
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James Martin recipes from Housecall
Less than 30 mins preparation time
10 to 30 mins cooking time