Grilled Trout with Avocado Salad

First, preheat the grill thoroughly.

Wash the trout, pat them dry, and make 3 light incisions on each side with a sharp knife. Cut one lemon into 6 slices and stuff them, along with the thyme and rosemary sprigs, into the fish's belly cavity. Then, season the trout with salt and pepper and brush with olive oil. Place the prepared fish on the grill and sear for approx. 4–5 minutes on each side. After turning, close the grill lid and finish cooking the fish.

Meanwhile, prepare the salad: Peel the avocados, cut them into small cubes, and place them in a bowl. Add the grated zest and juice of the second lemon, finely chopped basil, and coarsely chopped spring onions. Season with salt and pepper, carefully mix everything, and serve with the grilled trout.