Whole Trout with Lemon, Fennel & Butter

Fresh trout season in the Cape is short but wonderful — usually running from October through to early December. During this time, we’re lucky enough to get locally harvested trout from Franschhoek that is premium-quality and is perfect for the braai or oven.

Once December temperatures rise, the water becomes too warm for harvesting, and the season comes to an end. Fortunately, when conditions allow for harvest, the farms make sure to bring in extra so this delicious, delicate fish can be enjoyed throughout the year. You’ll always find it available from Ocean Jewels as frozen trout fillets, ready for quick and easy meals at home.

🐟 Whole Braai Trout Recipe

Ingredients

• 1 whole fresh trout, scaled and cleaned
• 1 small fennel bulb, thinly sliced
• 1 lemon, thinly sliced
• A handful of fresh parsley
• 3–4 Tbsp butter, cut into cubes
• Olive oil
• Salt and freshly ground black pepper

Methods

1. Prepare the trout: Rinse and pat dry the fish. Make a few shallow slashes across the skin on each side.
2. Stuff it: Season the inside lightly with salt and pepper. Fill the cavity with fennel slices, lemon rounds, parsley, and cubes of butter.
3. Oil and season: Brush the outside with olive oil and season generously with salt and pepper.
4. Cook on the braai (Weber or coals):
   • If using gas, preheat to medium-high.
   • If using coals, wait until they’re white and glowing.
   • Place the fish on a well-oiled grill basket or foil tray to prevent sticking.
5. Cook for 10 to 12 minutes per side, depending on size.
6. Check doneness: The internal temperature should reach around 58°C, when the flesh is tender and perfectly cooked through.
7. Rest and serve: Let the fish rest a few minutes before serving whole at the table.