Barbecued trout in newspaper

Name: Barbecued trout in newspaper
Total time: 45 min
Yield: 4
Ingredients: 2 whole trout gutted and cleaned, from sustainable sources; 1 bunch of fresh coriander; 2 stalks of lemongrass; 4 cloves of garlic; 5cm piece of ginger; 1 fresh red chilli optional; 6 fresh, frozen or dried lime leaves; 4 limes; olive oil

Serves 4

Cooks In45 minutes

DifficultyNot too tricky

Jamie Magazine Alfresco Mains BBQ food

Nutrition per serving

Calories 408 20%
Fat 18.8g 27%
Saturates 4.7g 24%
Sugars 1g 1%
Protein 53.5g 107%
Carbs 5.4g 2%

Of an adult's reference intake

Jamie Magazine

By Cara Hobday

Tap For Method

Ingredients

2 whole trout , gutted and cleaned, from sustainable sources
1 bunch of fresh coriander
2 stalks of lemongrass
4 cloves of garlic
5cm piece of ginger
1 fresh red chilli , optional
6 fresh, frozen or dried lime leaves
4 limes
olive oil

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Cara Hobday

Tap For Ingredients

Method

Preheat the barbecue so it’s hot, or until the coals turn white.
Rinse the fish under cold water and pat dry with kitchen paper.
Twist the stalks off from the bunch of coriander and place in a pestle and mortar, keeping the leaves for the garnish. Remove the tough outer leaves from the lemongrass, trim and add to the mortar.
Peel, slice and add the garlic and ginger, then slice and add the chilli (if using). Add the lime leaves, then bash them a bit to release the flavours.
For each trout, take a large double sheet of newspaper and line with greaseproof paper.
Slice 3 limes, then place a line of the slices in the middle of each newspaper. Lay the fish on top and stuff the cavity with half the herby mixture, season with sea salt and drizzle with oil. Top with more lime slices and drizzle with more oil and salt.
Wrap up the newspaper and tie with string. Dunk both parcels in a bucket of water and leave to soak for no more than 5 minutes.
Barbecue the fish parcels, uncovered, for 30 minutes or until the flesh is firm. The newspaper will be black, but don’t worry – the important thing is that the fish will be cooked to perfection.
Remove the fish from the paper, drizzle with any juices, top with coriander leaves and serve with lime wedges.