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Whole trout with lemon & dill


  • Cook the potatoes in boiling water until almost tender. Drain well. 
  • Then combine the melted butter with the garlic and set aside. 
  • Place a fish on a large oiled piece of foil. Cut 3 slashes in the side and push in lemon slices. Put extra lemon and some dill underneath and scatter more dill over the top. Then brush with garlic butter, season and wrap up. Repeat the process and cook on a preheated, covered BBQ. 
  • Put the potatoes on another sheet of foil, sprinkle with melted butter and season. Tightly wrap up and cook alongside the fish.


  • 8 chats (baby potatoes), peeled
  • ¼ cup melted butter
  • 2 garlic cloves, crushed
  • 2 whole trout
  • olive oil spray
  • 2 lemons, finely sliced & then halved
  • a few fresh dill sprigs
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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