About this recipe:Trout laid in foil parcels with white wine, butter, lemon, parsley and seasoning. The parcels are sealed and cooked on the barbecue. When you open the foil up, the gorgeous heady aromas of the dish waft up and wash over your senses. Elegant and simply delicious way to make trout or just about any type of fish fillet.
2 trout, cleaned and head removed
4 tablespoons dry white wine
2 tablespoons butter, melted
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
1 pinch salt and pepper, to taste
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat a barbecue for medium-high heat.
On a flat surface, lay out two sheets of aluminium foil about 45cm long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the centre of the foil about 5cm apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal.
Place the parcel on the barbecue and cook for 15 to 20 minutes, or until fish is cooked through.
You can make the same lovely dish by baking in the oven: Preheat oven to 200 C / Gas 6; Place foil parcels on baking tray and bake in preheated oven for 15 to 20 minutes, or until fish is cooked through and flakes with a fork.