Fish in white wine foil parcels

    35 min

    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.

    60 people made this

    Serves: 2 

    • 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

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

    1. Preheat a barbecue for medium-high heat.
    2. 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.
    3. 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.

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    Reviews in English (32)


    Worked really well!  -  01 Oct 2012


    Really gorgeous!  -  25 Jun 2012


    Yum!!! I mixed all the ingredients (I added garlic) together and then put the solid portion of the mixture into the filets and poured the remaining (mostly liquid) over the top and let it pool around the fish and then bbq'd it on low. Turned out awesome. I think the key is to use the freshest fish possible.  -  18 May 2007  (Review from Allrecipes US | Canada)