1. Material: 225g plain yogurt, cucumber 1 root, ground, 2 tbsp fresh dill, chopped, lemon peel 1 teaspoon, pure olive oil 1 tablespoon, freshly ground black pepper and salt, and 4 rainbow trout fish steaks.

2. In a medium bowl, mix yogurt, cucumber, dill, lemon peel, olive oil, salt and black pepper, and set aside.

3. Open the barbecue grill, put on the baking tray and spread the parchment.

4. Taste the fish steak with salt and black pepper, then put it on a baking tray and bake it for about 8 minutes or until the fish becomes crisp. When serving, pour the yogurt sauce on the fish with a spoon.