- 4 teaspoons lemon juice
- 2 1/2 teaspoons dried summer savory
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/3 cup olive oil
- 8 (4 ounce) fillets trout
- lemon wedges, for serving
- Light the grill or heat the broiler. In a small glass or stainless-steel bowl, whisk together the lemon juice, savory, salt, and pepper. Add the oil slowly, whisking.
- Put the trout fillets in a medium glass dish or stainless-steel pan. Add the marinade and turn the fillets to coat.
- Grill or broil the fish 2 minutes. Turn and cook until just done, about 2 minutes longer for 1/4-inch-thick fillets. Serve with the lemon wedges.