Grilled trout with lemongrass and coriander



Serves 2

  • 2 whole trout, gutted
  • 2 lemongrass stalks, bashed with the back of a knife
  • 2 kaffir lime leaves
  • 4 thin slices of lemon
  • Handful coriander stalks, chopped
  • 1cm fresh ginger, peeled and chopped
  • Drizzle rapeseed oil
  • Pinch of Maldon sea salt
  • Freshly ground black pepper


Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Grilled trout with lemongrass and coriander

A friend cooked a similar meal a year ago and I’ve never forgotten that subtle combination of Asian-style flavours and buttery trout. This is my take on it. It’s a super-quick to throw together dinner and heaven to eat. All you need is a green salad and possibly new potatoes or a slice of bread to go alongside.


Preheat the grill to 180/350/gas 4.

Wash the trout under cold water. Place them on a grill tray. Stuff each fish with a whole lemongrass, kaffir lime leaf, 2 slices of lemon, chopped ginger and chopped coriander.

Drizzle over the rapeseed oil and sprinkle over the salt and pepper. Bake for 10 minutes on either side, carefully turning in between.

Take out the lemongrass before serving. Enjoy!

Ps. Eat or discard the skin – it’s up to you.



I buy whole sea trout or brown trout which you can get at the supermarket fish counter or at a fishmongers. Both are delicious with the latter being more peaty in flavour.”

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