The British Trout Association would like to thank Fiona Burrell, Principal of the Edinburgh New Town Cookery School for creating this easy summery recipe, to be featured for the British Trout Association in the forthcoming July/August issue of Jamie Magazine.

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Barbecued Whole Trout with Tomatoes and Summer Herbs

4 whole Trout with heads removed
Finely grated zest of 1 lemon
2 tbsp lemon juice
1 fat clove garlic, crushed
2 tbsp finely chopped fresh parsley
1 tbsp chopped fresh chives
1 tbsp chopped fresh mint
1 tbsp chopped fresh tarragon
5 tbsp cold pressed rapeseed oil (or olive oil)
Salt and freshly ground black pepper
12 cherry tomatoes, halved
To serve: New Potatoes and Watercress and Rocket Salad
1. With a sharp knife make 3 diagonal slashes through the skin down each side of the trout.
2. In a bowl mix the lemon zest, juice, garlic, herbs and oil together. Mix well and season with salt and pepper. It should taste quite lemony without being too sharp so add a little more if necessary.
3. Lay out 4 large pieces of aluminium foil on the worktop. Rub the herb mixture inside the cavity and on the sides of each fish. Place each fish on the aluminium foil and put 6 half cherry tomatoes in each cavity. These can be prepared 30 minutes before cooking and leave the flavours to infuse.
4. Place the parcels onto the barbeque and cook for approximately 15 minutes. Open the packets and serve. Alternatively they can be cooked in a preheated oven (2000C/ Fan 1800C/ Gas mark 6) for approximately 15 minutes.

Follow the links below for delicious Trout Recipes:

Garlic Baked Trout with Avocado Salad

Packed full of flavour and with plenty of vitamins and minerals, this baked trout isa versatile main dish. Serve it as soon as the trout comes out of the oven, with new potatoes, or cold with country bread. If the latter, dress the salad just before serving