Delicious grilled fish with vegetables. asmr

The recipe begins by preparing rainbow trout, which can be substituted with mackerel or sea bass. The fish is cleaned, patted dry, and scored with 2–3 incisions. It is seasoned with salt, black pepper, dry rosemary, dried garlic, and optionally smoked paprika, then rubbed with olive oil. Inside the cavity, a circle of lemon, lime, and a sprig of thyme are placed, and the fish is left to marinate for 20–30 minutes. The grill is preheated to the fish‑cooking mode; once the beep signals readiness, the fish is placed on the grill and cooked until the grill emits a signal, after which lemon juice is sprinkled before serving. For the vegetables, a mix of asparagus, red and yellow peppers, zucchini, eggplant, Brussels sprouts, potatoes, red onion, and cherry tomatoes is prepared. The vegetables are cut into uniform slices, seasoned with salt, black and red pepper, smoked paprika, thyme, dry garlic, dried basil, olive oil, lemon juice, and a splash of dry white wine, then marinated for 30 minutes. The grill is switched to barbecue‑roaster mode, and the vegetables are grilled on each side for 3–5 minutes. Lemon slices can also be grilled for serving. The finished dish pairs the grilled fish with the roasted vegetables, creating a balanced, flavorful meal.