Wrap in foil and pop onto the hot coals. Timing is very dependant on the heat of your barbeque, so we really recommend you invest in a relatively inexpensive meat thermometer. Once the temperature at the thickest part of the fish reaches 66'c, take your fish off the grill and enjoy!

If you don't have a thermometer, it should take around 20-25 minutes, but open up the foil, and take a peak at the flesh at the thickest part, just behind the head. If it looks opaque to the bone, rather than translucent, the fish is cooked

Serves 6-8 as a generous main course

ChalkStream Trout in Moroccan Spiced Marinade with Rosemary, Lemon Thyme & Lemon Wedges

Marinade contains: Vegetable Oil (Rapeseed, Sunflower, Linseed), Vegetables (Bell Pepper, Garlic, Onion), Natural Flavourings, Dextrose, Spices (2% Ginger, Pepper, 1% Chilies), Salt, 1% Lemon Juice from Concentrate, Parsley, Acid: Citric Acid, Paprika Concentrate, 0.1% Lemon Peel