Whole rainbow trout, seasoned with fresh herbs and lemon, cooked directly in the embers of a fire for a beautifully smoky and delicate result.
Ingredients
approx. 300g each
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smokeandsoil.com/recipes/fire-baked-rainbow-trout-with-herbs
by L Field
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Level
Medium
Method
BBQ
Ingredients
Health Notes
Rainbow trout is an excellent source of lean protein and omega-3 fatty acids.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
450
kcal
50g
protein
5g
carbs
25g
fat
Values are estimates and vary with portion size and preparation.
Made this recipe?
A simple, fresh butter sauce combining garlic and parsley, perfect for adding flavour to grilled fish and vegetables.
Prepare the Trout
Pat the trout dry inside and out. Make a few shallow slashes along each side of the fish. Season generously inside the cavity and over the skin with sea salt and freshly ground black pepper. This helps the seasoning penetrate and the skin to crisp.
Stuff and Wrap
Lay out two large sheets of heavy-duty foil. Drizzle a little olive oil in the centre of each. Stuff the cavity of each trout with lemon slices and the fresh dill and parsley. Lay the fish on the foil, drizzle with the remaining olive oil, and wrap securely into a sealed packet.
Cook in the Embers
Carefully place the foil packets directly onto the bed of hot embers. Cook for 8-10 minutes on each side. The exact time will depend on the heat of your fire and the size of the fish. The fish is cooked when the flesh is opaque and flakes easily away from the bone.
Rest and Serve
Remove the packets from the fire and let them rest for 5 minutes. This allows the fish to finish cooking and the juices to settle. Carefully open the foil, avoiding the hot steam, and serve immediately.
Health Notes
Rainbow trout is an excellent source of lean protein and omega-3 fatty acids.
Per serving (estimate)
450
kcal
50g
protein
5g
carbs
25g
fat
