1. Preheat a bbq or grill to medium/ high.
2. Lay the trout down on a chopping board and pat dry with kitchen paper.
3. Season the fish inside and out and with sea salt and cracked pepper. Secure two lemon leaves on each side of the fish using kitchen twine.
4. Use your fingers to rub a half tablespoon of extra virgin olive oil over the leaves and surface area of the fish.
5. Place the fish onto the grill and cook for 3-5 minutes each side. At this time you can also place the lemon halves on the grill flesh side down and cook until the flesh has darkened.
6. While the fish is cooking pop the marjoram in the mortar and pestle, add the chili, a pinch of salt and grind to a paste. Once the lemon is done, carefully squeeze the juice in and mix to combine. Add just enough extra virgin olive oil to bring to a pesto consistency.
7. Once the fish is done allow it to rest for 2-3 minutes before removing the string and lemon leaves. Serve with the marjoram salmoriglio.

Serves 2.