Trota ai Ferri

Umbrian Stuffed Grilled Trout


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This is a very simple Umbrian recipe for trout. The region, being landlocked, relies on either freshwater fish from the rivers and lakes, or on preserved fish such as baccalà (salted cod) or canned fish. In Umbria, the trout caught in the river Nera are highly prized and much sought after. This recipe serves two people, so to feed more people you’ll need a large barbecue.


  • 2 medium sized trout, cleaned and gutted
  • 120 ml/8 tbsp soft breadcrumbs
  • juice of 1 lemon
  • 150 ml/10 tbsp extra virgin olive oil, plus extra for brushing
  • 30 ml/2 tbsp chopped fresh flat leaf parsley
  • sea salt and ground black pepper


  1. Light the barbecue and wait until you have a heap of hot, even red embers. Position the grill or broiler rack. Rinse the trout under cold running water inside and out. Pat dry with kitchen paper.
  2. In a small bowl, mix the breadcrumbs with the lemon juice, half the olive oil and the parsley and season to taste.

  3. Stuff the inside of each trout with this mixture. Score each trout lightly on each side through the skin, and rub the remaining oil all over the fish.

  4. Lay the fish on a grill and cook for about 10 minutes on each side, until the trout is cooked through, brushing with more oil during the cooking process.