Steps

• 1. In a small bowl, combine the butter and crushed garlic, and season with salt. Slice 1 lemon in half, then cut one half into 4 slices, reserving the other half. Place a lemon slice, a rosemary sprig, and a spoonful of the butter mixture inside each trout cavity. Wrap each trout with 2 slices of prosciutto, then drizzle with 3 teaspoons of olive oil and rub to coat. Season with pepper.
  2. Cut the remaining 2 lemons in half and drizzle the cut sides with 1 teaspoon of olive oil. Season with salt and pepper.
  3. Juice the reserved lemon half into a bowl. Add the vinegar, chopped chilli, and remaining olive oil. Season and add the zucchini ribbons, tossing gently to combine. Set aside for 10 minutes to let the flavors develop.
  4. Grease and preheat a barbecue to medium-high. Cook the trout, turning occasionally, for about 8 minutes or until just cooked through. Transfer the trout to a plate. Grill the lemon halves, flesh side down, for 2 minutes or until charred and caramelized.
  5. Just before serving, add the mint and dill to the zucchini mixture and toss to combine. Arrange the zucchini salad on a plate alongside the trout and grilled lemon halves.