Barbecued ocean trout with garlic and parsley dressing

Barbecued ocean trout with garlic and parsley dressing

(1) Rate it

  • 0:15 Prep
  • 0:25 Cook
  • 8 Servings
  • Capable cooks

Barbecued to golden perfection and drizzled with a simple lemon-chilli dressing, this smoky trout is a real crowd pleaser and impressive centerpiece for any occasion.

Featured in
Easter, Main recipes


  • 1.5kg piece ocean trout fillet (side), skin on, boned
  • 1/2 cup olive oil
  • 4 garlic cloves, thinly sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons coarsely chopped capers
  • 1 long red chilli, thinly sliced
  • 1/2 cup fresh flat-leaf parsley leaves
  • lemon wedges, to serve


  • Step 1
    Brush trout all over with 2 tablespoons oil. Preheat barbecue on high with hood closed. Reduce temperature to medium. Place trout, skin-side up, on barbecue plate. Cook for 5 to 7 minutes or until golden and partially cooked. Turn trout. Cook, with hood closed, for about 15 minutes for medium or until cooked to your liking (see note). Transfer to a serving platter.
  • Step 2
    Meanwhile, heat remaining oil and garlic in a small saucepan over low heat until just warmed through and garlic starts to change colour. Remove from heat. Stir in lemon juice, capers and chilli.
  • Step 3
    Drizzle trout with dressing. Sprinkle with parsley leaves. Serve with lemon wedges.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar


  • 1759 kj


  • 30g

    Fat Total

  • 7g

    Saturated Fat

  • 1g


  • 37g


  • 111mg


  • 159.35mg


  • 1g

    Carbs (sugar)

  • 1g

    Carbs (total)

All nutrition values are per serve


Serves 8 as part of a banquet. Cooking time will vary depending on the thickness of the fish fillet.

Tip: This recipe can also be cooked in the oven. Preheat oven to 200°C/180°C fan-forced. Place trout fillet in a large baking paper lined baking dish. Brush with 2 tablespoons of the oil. Bake for about 15 to 20 minutes or until cooked to your liking.

  • Author: Liz Macri
  • Image credit: Andrew Young
  • Publication: Super Food Ideas



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