Grilled Trout with Rosemary

Trota Grigliata con Rosmarino

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 4 trout, preferably from the river
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon finely chopped rosemary
  • 4 tablespoons white breadcrumbs, made from day-old bread
  • salt and freshly ground black pepper
  • dried chilli flakes
  • juice of ½ lemon
  • ½ cup extra-virgin olive oil
  • lemon wedges for serving


    Wash the fish and trim off the fins and remove the heads. If the trout have not come via the fishmonger, eviscerate and debone them. A fishmonger will do this for you.

    Mix the parsley, rosemary, breadcrumbs, salt, pepper, a pinch of chilli flakes and juice of half a lemon with 3 tablespoons of the olive oil. Stuff the trout with this mixture. Oil a heavy baking tray, lay the trout on it and pour the rest of the oil over the fish. Season the skin of the trout with salt. Grill the trout for 6–8 minutes in total, turning them once and sprinkling salt on the other side as you do so. When the fish are cooked, serve them with some of the cooking olive oil poured over them and lemon wedges.