2 whole trout, cleaned

1 tablespoon olive oil, divided

1 pinch coarse sea salt to taste

1 pinch ground black pepper

Crushed Red Pepper Flakes

1/2 sweet onion, thinly sliced

1 clove garlic, minced

2 sprigs fresh rosemary

2 sprigs fresh thyme

 

Preheat an outdoor grill for high heat and lightly oil the grate.

Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.

Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.