Barbecued Rosemary Trout

    35 minutes

    There is nothing better than freshly caught trout cooked over a campfire with a few simple herbs - but this recipe works fine on the barbecue too.

    31 people made this

    Serves: 2 

    • 2 trout, cleaned and head removed
    • 3 tablespoons cold butter, thinly sliced
    • 6 sprigs fresh rosemary
    • 1/2 teaspoon chopped fresh rosemary
    • 1 teaspoon chopped fresh parsley
    • 1 pinch salt and pepper to taste
    • 2 cloves garlic, minced
    • 1 lemon, halved and thinly sliced

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

    1. Place each trout onto a square of aluminium foil. Open them up so that the flesh is facing upwards. On one side of each fish season with salt and pepper, half of the garlic, half of the chopped rosemary and half of the parsley. Top each fish with thin slices of butter, 3 rosemary sprigs and a few slices of lemon.
    2. Place fish in the coals of a campfire or on a barbecue over a flame and cook for about 7 minutes on each side. If you can easily stick a fork into the fish, it is done. Cooking time will vary depending on the size of your fish and the fire. Allow to cool for a few minutes before opening to serve.
    3. Squeeze one of the remaining lemon slices over each fish. Enclose the seasoning inside each fish and wrap securely with the sheet of aluminium foil. Wrap each fish in an additional piece of aluminium foil.

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    Reviews in English (24)


    Delicious! I baked mine, as no grill or campfire was available, and still ended up with a melt-in-your mouth fish that was so good I even ate the skin, something I don't usually do. I'll definitely make this again!  -  21 Oct 2008  (Review from Allrecipes USA and Canada)


    We didn't have a whole trout, so I used two fillets and put them together, skin side out. This worked great. Also, didn't have fresh spices, so used dried and sprinkled it on the fish. Fish was flavorful but not overwhelming in flavor.  -  17 Sep 2007  (Review from Allrecipes USA and Canada)


    This was very good and the trout came out so moist it melted in our mouths. I did not add parsley or the chopped rosemary. I didn't want the rosemary to overkill. I seasoned with a little garlic salt and seasoned salt and the flavor was so good.  -  30 Jul 2008  (Review from Allrecipes USA and Canada)