Wash the trout and pat dry. Drizzle lemon, rub with salt, and sprinkle with pepper inside and out. Wrap in cling film and chill for at least 2 hours.
Mash softened butter, mix in garlic and parsley, season to taste. Wrap in foil like a candy and freeze until ready.
Stuff the trout belly with lemon slices, garlic butter, and parsley. Secure with water-soaked toothpicks if needed, and brush the outside with olive oil.
Preheat your Broil King to 200°C (390°F). Set burners to medium-low and oil the grates. Grill trout for 18–20 minutes, turning halfway with a wide spatula, brushing lightly with oil.
Serve with extra garlic butter, lemon wedges, and grilled potatoes for a complete meal.
Enjoy juicy, flaky trout grilled to perfection – it’s easier than you think!
