A Spanish dream – Stuffed trout

A Spanish dream – Stuffed trout

10 mins
20 mins

Stuffed trout with a juicy orange and spice mix


  • 2 medium-sized trout (approx. 500g)
  • 2 oranges
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 2 chilli peppers
  • 2 cloves of garlic
  • 2 medium-sized onions
  • Olive oil
  • salt
  • pepper

Ingredient Tips

Hot Tip
Smoke your trout to add more flavour to your dish. Our “Aromachips” get more out of your grill food. There are no limits to your imagination when trying out different marinades, smoked chips or herbs. And, as we all know, practice makes perfect, so give it a go!


Step 1 of 8
Wash the fish after removing the scales, pat dry, oil a little and season with salt.
Preheat the SMART-E to a low to medium heat.
Dice the oranges with peel and slice the onion and garlic. Roughly chop the herbs and mix all the ingredients together.
Then fill the belly cavity of the fish with the orange and spice mixture.
Now, place the trout on the griddle/grill grate and sear for a few minutes on both sides.
Cook the fish at 160 °C with the lid closed for approx. 15-20 mins . (duration depends on the thickness of the fish). Keep brushing the fish with a little olive oil.
Grab your favourite vegetables and add them to the fish for a few minutes until you can see that they are firm to the bite.
Once the fish has reached its core temperature of 65 degrees, it can be eaten. If you don’t have a grill thermometer to hand, pull gently on the fish’s dorsal fin. If it is easy to remove, the fish is ready. Enjoy!
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