1 whole trout, guts removed
1 tbsp harissa
1 tbsp olive oil
1 clove of garlic, chopped
1 tsp Aleppo pepper flakes
1 lemon, sliced into thin rounds
1 sprig rosemary
1 sprig thyme
250g tomatoes, roughly chopped
1 tbsp capers, finely chopped
25g black pitted olives
2 tbsp flat leaf parsley, finely chopped
1 tbsp mint, finely chopped
Check the trout has been cleaned out and fins removed. Score the skin on each side to create slits.
In a small bowl, mix the harissa, olive oil, garlic and Aleppo pepper with salt and black pepper. Spread all over the trout skin and inside the stomach cavity.
Place the lemon slices in the stomach cavity with the sprigs of thyme and rosemary.
Prepare the salsa by chopping the tomatoes, capers, olives and herbs and place in a bowl. Season with salt, pepper and a good drizzle of olive oil.
On a hot barbecue, place the trout somewhere with a medium heat, not directly over the coals. This will allow the fish to cook through while still developing a crispy skin.
Cook for 5-7 minutes, then turn over and cook the other side for another 5-7 minutes. Check the fish is opaque, cooked through and flaking away.
Transfer the fish to a roasting tray and spoon over the salsa. Place the tray on the barbecue to warm through the salsa with the fish before serving.