1 cup fresh thyme, oregano and parsley leaves, roughly chopped
1 fennel bulb, finely sliced, fronds reserved for garnish
2 lemons, finely sliced
3-4 large shallots, finely sliced
Kosher salt and ground black peppercorn
Prepare the fish by patting dry both meat and skin with paper towel. Score skin with a sharp knife alongside each filet.
Whisk together a ½ cup of olive oil and the Weber Garlic and Herb seasoning, then rub salmon inside and out. Stuff the cavity with fennel, lemon, shallots and fresh herbs. Firmly tie down the trout across it’s filets with butcher’s twine and rest until near room temperature.
Place above a smoldering campfire to roast, at approximately 350F. If you do not have a thermometer to measure the heat in your campfire, the fish should roast at the height in which your hand can be comfortably (and safely) held for up to 5 seconds over the fire.
Baste intermittently with olive oil and rotate-turn over half way through cooking, until internal temperature reads 135F in the thick of the filet. You may need two metal spatulas for this flip (one near the head, the other towards the tail).
Remove from grill and rest 10-15 minutes before carving. Splash with a buttery olive oil and garnish in fennel fronds. Serve.
Note: This recipe can be prepared in an indirectly heated grill or smoker. For smaller steelhead trout, an indoor oven would also work.