• (1 wrap = 1 serve)
  • 1 alder wrap
  • 1 whole trout 300-350g (or overlap wraps for bigger sized trout)
  • 3 thin slices of butter
  • Small bunch of thyme and oregano
  • 3 thin slices of lemon plus extra to serve
  • Pepper and kosher salt


  • Soak alder wrap in water for 5 minutes.
  • Preheat BBQ to 180ºC
  • Rinse and dry the trout inside and out. Season the inside well with salt and pepper.
  • Fill the cavity first with the lemon, then butter, then the herbs.
  • Place the fish on the alder wrap parallel to the grain of the wood and pull the edges over to enclose the trout, secure with the twine.
  • Place the little wrapped fish package on the grill and close the lid.
  • Remove the fish from the heat after 14-16 minutes or when the flesh easily falls away the bone.
  • Gently open the package and using a knife starting at the head end carefully pull the bones away from the fish.
  • Serve with a squeeze of lemon.