Cook with Jamie
Grandad Ken's crispy grilled trout with parsley and lemon
A simple, beautiful way to grill fish
20 mins
Super easy
serves 2
About the recipe
The beauty of this trout recipe is that it's so brilliantly easy – simple flavours, simply done.
Recipe From
Ingredients
2 x 300g/10½oz whole trout, scaled, cleaned and gutted
olive oil
sea salt and freshly ground black pepper
a large bunch of fresh flat-leaf parsley, leaves picked and chopped
2 lemons, 1 zested and sliced, 1 halved
a few knobs of butter
Method
- Preheat your grill to full whack. Slash each trout with a knife, about ten times on each side. Each slash should be about 0.5cm/¼ inch deep. Rub the trout with olive oil and season with salt and pepper. Stuff the cavities with plenty of chopped parsley and the lemon slices. Place the fish side by side on a baking rack over a roasting tray.
- Put the lemon zest on top of the fish and place the lemon halves on the tray too. Dot the trout with the butter and place it 15cm/6 inches from the grill. Cook for around 6 minutes on each side until crispy and golden.
- Squeeze the roasted lemon over the top of the fish and serve with a simple crunchy side salad.
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