Grilled butterflied trout with lemon-parsley butter

  • Preparation Time15 mins
  • Cooking Time7 mins
  • Serves4
  • DifficultyMedium
4 (450g) trout without head, scaled, gutted, and butterflied (skin on)
Olive oil or rapeseed oil
Salt and freshly ground pepper
Lemon-parsley butter
Parsley sprigs, for garnish
Lemon wedges, for garnish

For the lemon-parsley butter

110g unsalted butter, at room temperature
10g finely grated lemon zest
2 tbsp fresh lemon juice
45g finely chopped fresh Italian parsley leaves
Salt and freshly ground pepper
1) Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin side down, until slightly charred and crisp, about 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer.

2) Remove from the grill and top each 2 tablespoons of the lemon-parsley butter. Garnish with parsley sprigs and lemon wedges and serve.

For the lemon-parsley butter:

1) Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.

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