Spanish Charcoal Trout with Fennel

Spain’s trout rivers are mostly situated in the Northern Province of Catalonia. That’s where this great outdoor recipe originated.


• 2 medium-sized Trout
• 50 ml. Olive oil
• 50 ml. Dry Sherry
• 1 Lemon
• 1 Clove Garlic, crushed
• Salt and Pepper
• 1 tbsp chopped Fennel Sprigs

Put the clean fish in a shallow dish and pour over a marinade made from the oil, sherry, lemon juice, garlic, salt and pepper and chopped fennel sprigs. Marinate for an hour. Drain the trout and stuff the cavities with a few sprigs of fennel. Have a charcoal BBQ prepared. Oil the grill and heat it before placing the trout on it. Grill the trout over the hot coals, basting with the marinade, until trout are done, after about five minutes on each side. A few sprigs of fennel can be laid on the fire as well – the aromatic smoke further flavours the trout.

Serve with baked potatoes and salad..

If you do not own a charcoal BBQ, you can buy a Disposable one from Charmate at the Warehouse. Ideal for picnics and camping.

Buen provecho!


Rolf & Brigitte Brednich

Spanish Charcoal Trout with Fennel