Sunshine on a plate – if not in the sky!

The days are getting longer, the garden is blooming and that much anticipated bottle of Pimm’s is just about ready to be brought out. Summer is definitely on its way so what better time to start thinking about tasty barbecue recipes to try out in the coming weeks and to make the most of the spring and summer holiday weekends.

One of our favourites is this BBQ lemon & herb trout. Stuffed with fragrant Mediterranean herbs and with a citrus twist, we promise this one will go down a treat. Plus, the great thing about this recipe is it’s easily adapted to be baked in the oven if the weather starts to turn and given the unreliable nature of our weather so far this spring, that is no bad thing!

Rich in Omega 3 and vitamin D (the sunshine vitamin), trout is also a much healthier and enticing option than the usual burnt sausages and burgers. The recipe below takes only 15 – 20 minutes to cooks, so is nice and quick – and one of the best things about cooking trout is that you can tell when the fish is cooked through when the flesh turns opaque  – so no need to worry about fear of eating something undercooked… Served with moreish potato parcels, we’d recommend a fresh green salad on the side too. Enjoy!

Serves 4
Preparation time: 15 minutes
Cooking time: 20 minutes

4 trout, heads removed and gutted (ask you fishmonger or the server at the fish counter to do this if you don’t want to)
2 lemons, finely sliced
1 bunch parsley
1 bunch thyme
4 tbsp olive oil
2 garlic cloves, peeled and sliced
4 rosemary branches

For the potato parcels:
450g/1lb baby potatoes, boiled
2 tbsp walnut oil
sea salt and black pepper

To garnish
lemon halves
rosemary branches


  1. Divide the potatoes between four squares of foil; add the salt and pepper and oil in the centre of the foil squares.
  2. Wrap and cook on the barbecue for 20 minutes, shaking the parcels occasionally.
  3. Trim the fish of fins and pat dry with kitchen paper. Slit the surface of the trout with a small sharp knife.
  4. Lay the lemon slices inside each trout. Mix together the herbs, oil and garlic, and brush over the lemons. Lay a rosemary branch over each trout.
  5. Tie the fish with string to secure lemons and rosemary in place.
  6. Cook over the barbecue for 15-20 minutes, turning once.
  7. Serve the trout with the potatoes and seared lemon halves

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