Whole Trout with Orange, Chilli and Rapeseed Oil…

By Simon  ,   

May 5, 2014

I first tasted this dish at a friends BBQ party a few years ago and have been making this recipe regularly since. I just had to share this simple yet delicious spicy, citrus way of cooking . Cooked in little pouches of foil directly over the flames of a BBQ, sealing in all the vibrant flavours and keeping the fish moist. It's so simple and perfect every time.

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Generous


4 Medium Whole fresh trout

4 Medium Red chillies

2 Large Oranges

4 Sprig Fresh picked rosemary

Dash Rapeseed oil

Scattering Sea salt and freshly milled black pepper


Set the BBQ and light or preheat oven to 200c

Slash the fish 3 times on each side and place on individual sheets of foil, large enough to shape into a sealed pocket.  Chop the chilli and place around the fish, add the zest and juice of 1/2 orange to each parcel a sprig of rosemary, drizzle with rapeseed oil, massage into each fish well.  Season to taste with salt and pepper.

Seal each fish in the foil, creating a bag.

Place on BBQ or cook in the oven for about 15 mins.

Today we served with a handful of pea shoots and cubed and grated beetroot dressed with a little rapeseed oil.  Enjoy

This also works great with fresh whole mackerel


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