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Trucha a la piedra - Grilled Trout on slate seasoned with parsley, oregano, savory & lemon

A simple and fun main course from Andorra
Course Main Dish
Cuisine Andorra
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 32kcal
Author International Cuisine


  • 4 fresh rainbow trout cleaned
  • 2 lemons one sliced in rounds the other in wedges.
  • 8 sprigs of fresh flat leaf parsley
  • 4 sprigs of fresh savory
  • 4 few sprigs of fresh oregano
  • 4 pieces of salt cured bacon
  • Lemon pepper to taste
  • Sea salt to taste
  • Olive oil
  • 2 12 x12 pieces of slate…. Optional You can find them at your local hardware store, that carries flooring material.


  • Sprinkle the interior of the cleaned trout with sea salt and lemon pepper.
  • Stuff each trout with a spring of parsley, savory and oregano. (If you can’t find savory try tarragon instead)
  • Stuff each trout with 2 or 3 slices of lemon
  • Rub the exterior of the fish with olive oil
  • Place a piece of bacon and then fish on top onto the slate. You should be able to cook two trout per slate.
  • Heat the grill to a medium high heat.
  • Place the slate with the fish on the hot grill.
  • Cook until nicely charred and then flip…. Take care not to overcook the fish, and leave the bacon on the bottom to flavor the other side of the fish.
  • Carefully remove the slate from the grill, placing the slate on hot pads.
  • Garnish with the left over parsley springs and lemon wedges.
  • The slate stays nice and warm for quite some time.
  • Dig in…. squeeze a little extra lemon and enjoy!


Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 5mg | Potassium: 114mg | Fiber: 2g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 32mg | Calcium: 55mg | Iron: 1mg