Preheat the broiler. Sprinkle the cavity with salt and pepper. Rub the outside with oil. Place on an oiled rack 13 cm below the broiler (at the second level) and broil for 5 minutes on each side. The skin will just be spottily charred and the flesh moist and tender. Serve with lemon wedges.
Variations: Broiled Trout with Rosemary: Place a sprig of rosemary in the cavity of each trout before cooking.
Broiled Trout with Cream: Use a shallow pan instead of the broiler rack. After broiling 2-3 minutes on the second side, pour 0.75 cup heavy cream over trout and broil another 5 minutes, basting a couple of times. Omit lemon wedges and sprinkle with 1 tablespoon of chopped parsley and 1 tablespoon of fresh tarragon or 1 teaspoon dried, crumbled.