- 800 g trout (4 cleaned trout, edible flesh about 800 g)
- 30 g oil
- 12 g garlic
- 20 g parsley
- 80 ml lemon juice
- 5 g salt
- 1 g pepper
Pastrmka na žaru – Grilled trout with parsley and garlic
Djordjo Ćetković
16th October 2026
Pastrmka na žaru – Grilled trout with parsley and garlic
31 min
Grilled trout with parsley and garlic, a dish from The Grand Heritage Cookbook (Recipe 027, Serbian heritage). Serves 4. Prep 15 min, grill 16 min. Buy roughly 1.3-1.5 kg whole cleaned trout to obtain the stated edible flesh. Allergens: fish.
Ingredients
Method
Pat the cleaned trout very dry. Make two shallow cuts on each side, season inside and out, and rub with half the oil.
Heat a clean, well-oiled grill or grill basket to medium-high. Lay the fish across the bars and leave undisturbed until the skin releases easily.
Cook for about 6-8 minutes per side, depending on thickness. Turn only once and check that the thickest flesh reaches 63°C and separates from the backbone.
Finely chop garlic and parsley. Mix with the remaining oil and lemon juice.
Serve one trout per person with the dressing spooned over after grilling. Warn diners to check carefully for small bones.
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