Barbecued bay and lemon trout

Barbecued bay and lemon trout

(1) Rate it

  • 0:10 Prep
  • 0:15 Cook
  • Capable cooks

Catch-of-the day is turned into a summer barbecue affair with this trout and wild rice recipe.

Featured in
Quick meals, Main recipes


  • 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


  • Step 1
    Cook the rice in a large saucepan of boiling water, according to packet directions, until tender. Drain and cover to keep warm.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 5
    Carefully unwrap the fish and place on serving plates. Serve with the rice and lemon wedges.

  • Low carb
  • Low sugar
  • Lower gi


  • 2170 kj


  • 18g

    Fat Total

  • 44g


  • 3.5g

    Carbs (sugar)

  • 43g

    Carbs (total)

All nutrition values are per serve


Leftovers: Cook the rice and serve with seared salmon steaks. Use the bay leaves in pilafs and the green shallots in salads.

For the kids: Trout with rice – carefully remove the skin and any bones from the fish. Flake into small pieces and toss through rice.

  • Author: Alison Turner
  • Publication: Australian Good Taste



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