Lettuce-wrapped whole trout

Lettuce-wrapped whole trout
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 4

    whole trout without the head

  • Salt and pepper to taste

  • 8

    leaves of romaine lettuce

  • 2

    lemons sliced

  • 2

    onions sliced

  • 3 Tbsp.
    (45 mL)

    unsalted butter


Preheat barbecue to medium heat

or preheat the oven at 375°F (190°C).

Pat trout dry. Season insides.

Place 4 lettuce leaves on a flat surface. On each leaf, place 1 trout, lemon and onion slices and a knob of butter.

Cover trout with another leaf, wrapping fish. Tie with string.


Cook trout on covered barbecue, 12 to 14 minutes per inch 2.5cm of thickness.


In a pan, place the trouts and bake 12 to 14 minutes per inch 2.5cm of thickness.

Cut string, unwrap trout and serve.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007