Herbed Trout on the BBQ

    35 min

    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.

    139 people made this

    Serves: 2 

    • 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

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. 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.
    2. 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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (24)


    Delicious! I baked mine, as no grill or campfire was available, and still ended up with a melt-in-your mouth fish that was so good I even ate the skin, something I don't usually do. I'll definitely make this again!  -  21 Oct 2008  (Review from Allrecipes US | Canada)


    We didn't have a whole trout, so I used two fillets and put them together, skin side out. This worked great. Also, didn't have fresh spices, so used dried and sprinkled it on the fish. Fish was flavorful but not overwhelming in flavor.  -  17 Sep 2007  (Review from Allrecipes US | Canada)


    This was very good and the trout came out so moist it melted in our mouths. I did not add parsley or the chopped rosemary. I didn't want the rosemary to overkill. I seasoned with a little garlic salt and seasoned salt and the flavor was so good.  -  30 Jul 2008  (Review from Allrecipes US | Canada)