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Barbecued bay and lemon trout

  • 0:10 Prep
  • 0:15 Cook


  • 205g (1 cup) white and wild rice blend (Sunlong brand)
  • 4 small (about 250g each) rainbow trout, cleaned, scaled
  • Olive oil, for brushing fish
  • 1 lemon, halved, thinly sliced
  • 12 small bay leaves
  • 8 green shallots, trimmed, diagonally sliced
  • 2 large ripe tomatoes, chopped
  • 1 lemon, rind finely grated, juiced
  • 1 tablespoon olive oil
  • Salt & ground black pepper, to taste
  • Lemon wedges, to serve


  • 1
    Cook the rice in a large saucepan of boiling water, according to packet directions, until tender. Drain and cover to keep warm.
  • 2
    Meanwhile: preheat barbecue hotplate on high. Brush the trout with a little olive oil. Lay 4 large pieces of foil on a bench and place a fish on each piece of foil. Place a few lemon slices and 3 bay leaves into the cavity of each fish. Fold the edges of the foil together to enclose the fish.
  • 3
    Place the fish parcels on preheated barbecue. Reduce heat to medium and cook for 4 minutes each side or until the fish are just cooked and the flesh flakes easily when tested with a fork.
  • 4
    Add the green shallots, tomatoes, lemon rind, lemon juice, olive oil, salt and pepper to the warm rice. Toss gently to combine. Taste and adjust seasoning if necessary.
  • 5
    Carefully unwrap the fish and place on serving plates. Serve with the rice and lemon wedges.

Source: taste.com.au


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