Whole Trout with Orange, Chilli and Rapeseed Oil…
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
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