Wash trout inside and out and pat dry. Using a sharp knife, cut strips into the sides of the meat about 2 cm apart. (This will cook the fish more quickly.) Halve the lemon, cut halves into thin slices.
Place the herbs, lemon slices and garlic cloves in the belly cavities of both fish. Coat fish on both sides with oil and season with salt, pepper. Then clamp in special grills for fish, place them on a hot grill and cook for about 5 minutes on each side.
It goes very well with a fresh tomato salad with basil and crusty baguette.
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