Fish & SeafoodMain CourseProvencal RecipesTasha PowellTaste

Easy Fish Recipe Lemon Thyme Grilled Trout – Truites Grillées

Many people are afraid to cook whole fish, but once you have made this recipe once you will realise that not only is it simple, it is almost failsafe.

The most challenging part of this Lemon Thyme Grilled Trout might be finding fresh trout. If you have a reliable fish vendor, they likely have fresh trout in the spring and summer months. Ask your fishmonger to clean and remove the scales, so you do not need to worry about that messy task when you get home.


Whole Lemon Thyme Grilled Trout

Lemon Thyme Grilled Trout Grilled Trout - Truites Grillées

blankTasha Powell
All you need is a hot barbeque grill and fresh trout. This fish recipe is easy, fresh and light.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine French, Provencal
Servings 4 people


  • 2 whole Fresh Trout cleaned, gutted, scales removed
  • 2 tbsps Extra virgin olive oil
  • 1 tbsp Sea Salt
  • 8 sprigs Fresh Thyme
  • 2 whole lemons washed


  • Prepare a grill for medium temperature
  • Rinse the fish and pat dry
  • Brush the fish with olive oil and salt
  • Stuff each fish with lemon slices 3 sprigs of thyme
  • Cook on the grill for 6-8 minutes per side until firm to the touch
    Whole Lemon Thyme Grilled Trout Tasha Powell @CookingwithaFrenchTwist
Keyword Fish, Seafood Recipes
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Tasha Powell

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.


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    May 29, 2021 at 12:54 pm — Reply

    Delish. My guest raved at my culinary skills. Thanks.

    • blank
      May 29, 2021 at 2:15 pm — Reply

      Thank you for taking the time to write. I will make sure that Tasha knows that you enjoyed her recipe.

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