ReceptnaptárRiblja plata (Balkan grilled fish platter with flatbread)
Riblja plata is the great shared fish platter of the Adriatic coast: whole grilled fish, prawns, lemon and flatbread, placed in the middle of the table. The garlic and lemon oil is simple, but freshly grilled fish needs nothing more. It is ideal for a summer dinner and ready in half an hour. With a glass of cold white wine it brings the seaside to mind.
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Ingredients
Method
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- Pat the cleaned fish dry inside and out and score both sides in a few places.
- Mix the olive oil with the crushed garlic, lemon juice, salt and pepper.
- Brush this marinade over the fish and prawns and leave for 10 minutes.
- Heat a grill or griddle pan until very hot, then cook the fish for 4-5 minutes per side until cooked through.
- Cook the prawns for only 1-2 minutes per side, as they're ready quickly.
- Briefly toast the flatbread at the edge of the grill.
- Arrange the cooked fish and prawns on a platter and serve garnished with fresh parsley and lemon slices.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Dry the fish completely, because wet skin sticks to the grill and tears.
- The grill should be very hot, and turn the fish only when it releases from the grate by itself.
- Cook the prawns for just 1-2 minutes per side, because they quickly turn tough and rubbery.
Frequently asked questions
Which fish is best?
Sea bass, gilt-head bream or mackerel, and among freshwater fish trout and smaller carp also work. What matters is that it is fresh, with clear eyes.
Can it be cooked in a pan?
Yes, in a griddle pan or in the oven at 220 °C (200 °C in a fan oven) for 15 minutes. The smoky flavour will be missing, but the lemony garlic oil is still delicious.
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