Fish Factory BBQ Ocean Trout

One of our own favourites, great for an Easter BBQ.


  • lemon rind off 1 lemons
  • 3 garlic cloves cut into two
  • 1/4 cup chopped flat leaf parsley
  • 1/4 cup chopped coriander
  • 500g chopped prawn meat
  • 200g roe off hervey bay scallop chopped in half
  • salt & cracked black pepper
  • 2 table spoons chopped dill
  • juice off 2 lemons
  • 3 table spoons of olive oil
  • 1 whole ocean trout approx 2-2.5kg (scaled and gutted)


  • Step 1Pre heat bbq to 180 degrees.
  • Step 2Using olive oil, grease the inside of an alfoil sheet enough to store fish and seal around like a boat. Mix in a bowl lemon rind and juice, salt/pepper, prawn meat, scallop and herbs (leave enough herbs behind to garnish fish after its cooked).
  • Step 3Spread this mix inside cavity of fish and place garlic clove halves in equal distance throughout the cavity of the fish.
  • Step 4Place fish in foil and ensure no juices can seep through.
  • Step 5Bake in bbq, lid down for approx 45mins (20min per kg).
  • Step 6Remove fish from bbq ensuring fish is slightly underdone. Place on serving plate and garnish with remaining herbs. Serve with stuffing mix.

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