BBQ Zesty Whole Trout en Papillote – Caught & Delivered
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BBQ Zesty Whole Trout en Papillote

BBQ Zesty Whole Trout en Papillote

Create a tasty parcel of fish, infused with your favourite ingredients. En papillote means cooked in a parcel and is a great way to protect fish when cooking on the BBQ.
Here is a simple way of making a summery fish dish. You can use fillet supreme or whole fish.

Prep: 10 mins

Cook: 15 - 20 mins (until cooked)

Serves 2


• 2 x Caught & Delivered Whole Rainbow Trout (defrosted overnight in the fridge)
• 1 lemon, sliced
• Fresh dill or your preferred herbs 
• a drizzle of olive oil
• Seasoning
• 2 large squares of foil


1. Heat the barbecue ready for cooking.

2. While that heats up, slice the lemons.
3. Take the squares of foil and lay each trout in the centre. Place 2 or 3 slices of lemon in the cavity of each fish. Then tuck in a few herbs and drizzle with some olive oil. Season well and then fold the foil around each fish. It doesn’t need to be too tight, we want the steam to cook to the fish.
4. Cook over a medium heat, turning over once to make sure they are evenly cooked. After 15 minutes carefully open a foil parcel to check it is cooked. If not, leave for a few more minutes.
You can also make vegetable en Papillote to go with the fish - try asparagus, courgette, garlic bulb & carrots with a drizzle of oil and salt - yummy!