- Season trout with salt and pepper, inside and out. Sprinkle 1 tablespoon of sumac inside each fish and stuff with 6 sprigs of thyme.
- Drizzle fish with olive oil until shining, and place directly on hot coals. Look for bright red and white coals. Allow skin to char before carefully flipping over, about 5 minutes. Flip each fish over and char other side. Don’t worry about coals sticking to skin – the idea is to remove the skin when eating the fish.
- To assemble, place fish on a big platter. Drizzle with more olive oil and a squeeze of lemon then top with a few sprigs of thyme and arugula.