Délicieux poisson frit avec des légumes grillés. ASMR

We clean and dry the trout, make 2–3 incisions on the body, season it with salt, pepper, dried rosemary, dried garlic, and optional smoked paprika, then rub it with olive oil. Inside the fish we place a circle of lemon, lime, and a sprig of thyme, and let it marinate for 20–30 minutes. The grill is set to fish‑cooking mode; when the audible signal sounds, we lay the fish on the grill, close the lid, and cook until the grill emits another signal. Before serving, we sprinkle fresh lemon juice over the fish. For the vegetables, we cut asparagus, red and yellow bell peppers, zucchini, eggplant, Brussels sprouts, potatoes, red onions, and cherry tomatoes into uniform slices, then toss them with salt, black and red pepper, smoked paprika, thyme, dried garlic, dried basil, olive oil, a quarter cup of lemon juice, and a splash of dry white wine. After marinating for 30 minutes, we grill the vegetables at 180 °C, cooking each side for 3–5 minutes. Optionally, we fry lemon slices to serve alongside. The finished dish is the grilled trout served with the roasted vegetables, a simple and flavorful meal.