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    Trout, Dill and Lemon Parcels with Salsa Verde

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    Trout, Dill and Lemon Parcels with Salsa Verde

    Foil parcels are an ideal, low-fat way to cook whole fish on the barbecue. The foil prevents the fish from sticking to the grill, removing the need for added oil, and the parcels seal in the delicious juices. This tangy salsa verde has less oil than standard versions too.

    • Preparation time: 30 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour 60 minutes

    Serves: 6


    • 3 whole cleaned and gutted trout (about 400g each)
    • Salt and freshly ground pepper
    • 1½ packs dill
    • 1 lemon, sliced, plus juice of 1½ lemons
    • Salsa verde
    • Large bunch flatleaf parsley (about ½ 80g pack)
    • 1 pack mint
    • 1 pack basil
    • 2 cloves garlic
    • 6 anchovy fillets
    • 3 tbsp capers, rinsed
    • 1 tbsp Dijon mustard
    • 3 tbsp lemon juice
    • 2 tbsp olive oil


    1. To prepare the salsa verde, finely chop the first six ingredients, then mix with the mustard and lemon juice, followed by the olive oil. Chill until needed.
    2. Wipe the fish clean inside and out, then trim off all the fins with scissors.
    3. With a sharp knife, make three slashes in each fish, through to the bone. Season the fish and stuff each with half a pack of dill, putting some into the slashes and the rest inside the fish. Put 2-3 lemon slices inside each fish, or into the slashes.
    4. Take two pieces of foil, about 10cm longer than the fish. Lay one on top of the other. Place one fish towards the front edge of the foil, about 10cm away from the edge. Fold all the edges up slightly to form a rim and pour the juice of half a lemon over the fish. Bring the back edge loosely over the fish to meet the front edge. Roll all the edges together to secure, ensuring you've left no gaps in the folds, and that there is some space around the fish - you don't want a tight parcel. Repeat with the other fish. These can be chilled if you are preparing ahead of time.
    5. Cook the foil-covered fish on a hot barbecue for about 30 minutes, turning halfway through.
    6. To serve, remove the fish from the foil and take the top fillet off the bone. Turn the fish over and repeat with the bottom fillet. Serve, with salsa verde alongside.

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