2 1lb whole trout, gutted. 4 gloves garlic. 1 T olive oil. 1 t sea salt. 2 lemons. About 6 large fresh basil leaves.
Preheat oven to highest setting (about 220C 430F). Wash the fish. Tear the basil leaves up. Put the basil into a pestle with the salt and olive oil and grind up. Spread the mixture in the cavity of the fish and over the outside. Put the fish into a roasting pan. Peel the garlic cloves and squash them with the flat side of a knife blade. Put two garlic cloves into each fish cavity. Cut the ends off the lemons, cut them into two and put them flat side down in the roasting pan. Roast for about 10 minutes, then checking that the flesh of the fish is cooked at the thickest point. Serve with a piece of lemon for each person.