Home
Recipes
olive oil

Radicchio-and-celery leaf salad

Dressing recipes

Radicchio-and-celery leaf salad

Panzanella-style tomato salad

Bread recipes

Panzanella-style tomato salad

Creamy corn bake

Braai recipes

Creamy corn bake

30 minutes

Broccoli with coconut-coriander sauce

Broccoli recipes

Broccoli with coconut-coriander sauce

15 minutes

Butter-bean baba ganoush

Brinjal recipes

Butter-bean baba ganoush

25 minutes

Braaied broccoli

Braai recipes

Braaied broccoli

10 minutes

Sesame-seared tuna

Easter recipes

Sesame-seared tuna

5 minutes

Salmon with easy confit tomato dressing

Fish recipes

Salmon with easy confit tomato dressing

2 hours

Roast trout salad

Easter recipes

Roast trout salad

30 minutes

Peri-peri oven-roasted seafood skillet

Easter recipes

Peri-peri oven-roasted seafood skillet

1 hour

Paneer pilau

Cheese recipes

Paneer pilau

40 minutes

Lemon-and-herb butter stuffed trout

Braai recipes

Lemon-and-herb butter stuffed trout

25 minutes

Load more

Lemon-and-herb butter stuffed trout

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 25 minutes

Ingredients

2 Woolworths lemon-and-herb butter stuffed trout
olive oil, for brushing
8 baby leeks
1 T olive oil
sea salt and freshly ground black pepper, to taste

Method

1. Brush both sides of the trout with a little olive oil to prevent it from sticking to the grid. Place in a hinged braai grid 10 cm above moderate coals and braai for 25 minutes, turning the grid every few minutes, until cooked through.

2. Remove from the grid and remove the white trussing rings from the fish.

3. Wrap the leeks in tin foil, drizzle with olive oil and season. Place in the coals and cook while you grill the fish. Serve the trout with the leeks and grilled lemons.

Find more fish recipes here.

Photograph: Toby Murphy