Grilled Rainbow Trout with Charred Radicchio and Gremolata

For the gremolata:

Roughly chop the parsley. Add the grated garlic and lemon zest to the cutting board and continue to chop, mixing together, until the parsley is finely chopped. Use immediately or store in an airtight container.

For the trout:

Meanwhile, preheat the grill or oven to 260°C.

Cut one lemon in half and set aside. Thinly slice the remaining lemon. Using butcher’s twine, tie together the lemon slices, thyme, and parsley and place them inside the cavity of the trout. Coat the outside of the trout with olive oil, then season with salt and pepper.

Place the halved lemon, green radicchio, red radicchio and radishes in a mixing bowl. Drizzle with olive oil and season with salt and pepper.

Working with one trout at a time, place the trout in the centre of the Square Grill Basket and arrange half of the lemon, radicchio and radishes around the trout. Place the Grill Basket on the preheated grill (or in the oven). Cook for 8-10 minutes, then flip the trout, lemon and vegetables, and continue cooking until the trout is flaky and cooked throughout, about 8-10 minutes longer. Remove from the grill and serve garnished with the gremolata and chopped pistachios.