About this recipe:A whole trout is stuffed with butter, rosemary, parsley, garlic and lemon, then wrapped in a foil parcel and cooked on the barbecue. Simple, yet incredibly delicious.
2 whole trout fish, cleaned and head removed
50g cold butter, thinly sliced
6 sprigs fresh rosemary
1/2 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh parsley
salt and pepper to taste
2 cloves garlic, finely chopped
1 lemon, halved and thinly sliced
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Method Prep:20min › Cook:15min › Ready in:35min
Place each trout onto a square piece of foil. Open them up so that the flesh is facing upwards. On one side of each fish, season with salt and pepper, half of the garlic, half of the chopped rosemary and half of the parsley. Top each fish with thin slices of butter, 3 rosemary sprigs and a few slices of lemon. Squeeze one of the remaining lemon slices over each fish. Enclose the seasoning inside each fish and wrap securely with the sheet of foil. Wrap each fish in an additional piece of foil.
Place fish on a barbecue and cook for about 7 minutes on each side. If you can easily stick a fork into the fish, it is done. Cooking time will vary depending on the size of your fish and the heat. Allow to cool for a few minutes before opening to serve.