Riba na gradele

Ingredients:

• 4 larger fish of your choice
• 4 – 5 garlic cloves
• Olive oil
• parsley
• Salt, pepper
• Sprigs of rosemary
• Lemon

Preparation:

Wash the cleaned fish, dry it, salt it and oil it well. Heat the grill well on the grill, clean and coat with oil using a wet cloth, etc. Na zagrijane gradele posložiti ribu i staviti na žar. After a few minutes of baking, gently shake the griddle so that the fish separates from the griddle by itself. It is a sign that it is baked from the bottom side. It is easy to turn and cook the other side. During baking, the fish is coated with a sprig of rosemary dipped in olive oil.

Serving:

Arrange the baked fish on a plate, cover with olive oil, chopped garlic and parsley. Papar po želji. Poslužiti uz fete limuna.

Interesting facts about the dish:

Preparing fish on a griddle is a traditional way of preparing food characteristic of Boka Kotorska, but also of other regions of the Mediterranean. Riba na gradele is the most original form of fish on the table, a link between the sea, the kitchen, the table, family, friends and all kinds of feasting with wine and song. Na gradele se može peći podjednako dobro plava i bijela riba, najčešće sardela, palamida, skuša, trupci, tunjevina orada, brancin, zubatac, cipoli i druga riba, ali i kalamari, škampi i sve vrste rakova.