British Recipes Recipes from Great Britain British Cuisine

Barbecued Trout with Fennel Butter

A delightfully light, fish-dish with perfectly balanced flavors and a wonderfully unique fennel butter dressing that provides just the right amount of flavor to this already great tasting fish.


  • 4 whole trout
  • 1 tbsp chopped fresh thyme
  • 2 tbsp extra virgin olive oil
  • salt and pepper

Fennel Butter:

  • 2 tsp fennel seeds
  • 125g/4oz butter, softened
  • 1 tbsp chopped fresh parsley
  • 2 tsp lemon juice

Cooking Instructions:

  1. Wash and dry the trout inside and out and using a sharp knife make several slashes on each side. Mix together the thyme leaves, oil and some salt and pepper and rub over the fish making sure the flavourings are pressed well into the slashes. Marinate for at least 1 hour.
  2. Meanwhile, make the butter. Toast the fennel seeds in a dry frying pan until they turn golden and release their aniseed aroma. Cool slightly and grind to a fine powder in a spice mill or pestle and mortar.
  3. Beat into the butter with the parsley, lemon juice and some pepper. Chill until required.
  4. Brush the fish with a little extra oil and cook on a hot barbecue for 3-4 minutes each side until charred and cooked through. Rest for five minutes and serve with the fennel butter and a tomato and olive salad.

This recipe serves 2 – 4
Preparation time 1-2 hours
Cooking time less than 10 mins

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