4 8-10 oz. whole trout or salmon
1 T olive oil
1/2 t salt
1/4 t ground pepper
2 T fresh oregano and thyme
2 cloves garlic
12 sprigs fresh oregano or thyme
Rinse fish and pat dry with paper towels. Remove heads if desired. Rub both sides of fish lightly with olive oil. Sprinkle flesh with salt and pepper and set aside.
Cut 1 of the lemons in half lengthwise, then cut each half into thin slices. Cut remaining lemon into wedges and set aside. Snip 2 tablespoons of oregano and thyme into a small bowl. Rub fish cavity with herb blend. Tuck lemon slices and herb sprgs evenly into center cavity of each fish. Squeeze one of the lemon wedges over the fish.
Grill fish on the rack of an uncovered grill directly over medium coals for 8-12 minutes, or until fish flaskes easily. Serve with remaining lemon wedges.