Ivan HorvatTuesday, June 3, 2025

A grilled fish classic – simple, healthy, and full of flavor.

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Trout, a freshwater fish known for its tender, slightly sweet flesh, is often grilled for its ease and speed of preparation. This recipe embraces a traditional Mediterranean approach with minimal seasoning to let the natural taste of the fish shine. It’s ideal for spring and summer when fresh fish is readily available and outdoor meals become a delight.

Ivan Horvat

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Cooking Time (min)	15
Overall Time (min)	25
Preparation Time (min)	10
Complexity	Medium
Price Range	Medium
Keys	Vegetarian
Calories	280
Number Of Portions	2
Ingredients	Fish 2 whole fresh trout, cleaned (about 300 g / 10 oz each) Salt and freshly ground black pepper 2 tbsp olive oil 1 lemon (half sliced, half for serving) 2 sprigs fresh rosemary (or thyme) 2 garlic cloves, sliced Optional Side Olive oil and lemon for drizzling Fresh green salad or boiled potatoes
Method	Preparing the Fish Clean and season Rinse and pat the trout dry. Season inside and out with salt and pepper. Place a few lemon slices, garlic, and a sprig of rosemary into the cavity of each fish. Oil the fish Lightly brush the outside of the fish with olive oil on both sides to prevent sticking and ensure crispy skin. Grilling Grilling Heat the grill Preheat the grill to medium-high. If using a grate, make sure it is clean and lightly oiled. Grill the trout Place the trout directly on the grill or on foil. Grill for 6–8 minutes per side, depending on the size of the fish, until the skin is crispy and the flesh flakes easily with a fork. Serving Plate and garnish Serve the trout with lemon wedges and a side of your choice, such as steamed chard, salad, or new potatoes. Drizzle with a few drops of olive oil and lemon juice for added freshness.