BBQ Trout with Tomato Salad

Host David Mann with Grant Flack


Serves 4

  • 4 freshly caught trout fillets
  • 400gm mixed heirloom tomatoes
  • ¼ bunch basil, ripped leaves
  • ¼ bunch parsley, picked 
  • ¼ bunch dill, picked
  • 200g fresh goats cheese
  • Drizzle balsamic reduction
  • Olive oil
  • Sea salt and cracked pepper


  1. Season the fillets with some good local olive oil and sea salt and cracked pepper.
  2. Roughly cut the tomatoes into pieces. Toss with the herbs, olive oil and sea salt and cracked pepper, and ripped cheese. Allow to infuse.
  3. Sear the fish on a medium heat on the bbq, cooking skin side down for 3 minutes.
  4. Gently turn the fish and cook for 1 minute further.
  5. Assemble the salad in a bowl and serve with the fish, garnishing with a lemon wedge.
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