Grilled Whole Stuffed Trout

Cut 1/2 of the lemon first into quarters, then into thin slices. Cut the other 1/2 into wedges; reserve for garnish.

Combine lemon slices, olive oil, garlic, thyme, rosemary, and red pepper flakes in a bowl.

Rub trout generously inside and out with salt and pepper. Stuff 1/4 of the lemon-herb mixture into each trout cavity. Marinate for 1 hour in the refrigerator.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Grill trout until flesh flakes easily with a fork, about 4 minutes per side. Garnish with lemon wedges.