Trout with Parsley & Fennel Seed Butter


  • 4 trout
  • 60 ml (2 fl oz/¼ cup) olive oil
  • 2 garlic cloves, crushed
  • small bunch parsley, chopped
  • ½ lemon, thinly sliced
  • 125 g (approx 4 oz/1 stick) butter at room temperature
  • 1 tbsp fennel seeds, crushed in the mortar
  • salt and pepper
  • aluminium foil


Score the skin of the cleaned trout and rub the fish with a mixture of olive oil, 1 garlic clove, pepper, salt, and half of the chopped parsley. Fill the cavities with the lemon slices. Wrap in aluminium foil.

Make herb butter in the food processor: combine the butter, fennel seeds, reserved parsley and garlic, salt and pepper into a smooth mixture. Roll the butter in a sheet of plastic wrap and put in the refrigerator to harden for approx. 1 hour. Cook the fish for approx. 10 minutes on a warm barbecue. Take a look after 8 minutes to check whether they are cooked! But close the foil quickly in order for the wrapping to retain the heat. Serve the fish topped with a slice of cold herb butter.