Whole Grilled Trout with Smashed Potatoes and Beets and Salsa Verde Recipe

May 26, 2020

Whole Grilled Trout with Smashed Potatoes and Beets and Salsa Verde


Grilled Trout

1 2 to 4 pound trout, branzino or sea bass, scaled and gutted

Salt and pepper

1/2 of a lemon, thinly sliced

Small handful of herbs, spring onion or green garlic tops

Olive oil


Build a medium-high fire or heat a gas grill to high and allow grill grates to get really hot. Clean the grill by brushing it with a metal brush and wipe the grates with olive oil. 

Season the fish generously inside and out with salt and pepper. Stuff the fish with the sliced lemon and a small handful of herbs. Drizzle the fish with olive oil. 

Slide the fish onto the grill and leave for 6-8 minutes, depending on the size of the fish. Be sure to grill over the coals, not the flame. Once you put the fish on the grill, don’t touch it until you’re ready to flip it. It can be tempting to lift the fish and take a peak but this can tear the skin. If the grill is clean and hot, the fish will release from the grill once the skin is fully cooked and crisped. Slide a metal spatula under the fish, and with a pair of tongs, gently roll the fish to flip it over and finish cooking on the other side. To check if the fish is fully cooked, make a small cut along the spine of the fish to check the flesh. It should be flakey and opaque. Remember the fish will carry over and continue to cook slightly after you pull it off the grill. Serve with the salsa verde and a wedge of lemon.



Smashed Potatoes and Beets 

1 pound potatoes

5 small to medium sized beets


Olive oil


Put the potatoes into a pot with cool water with a big handful of salt. Bring the pot to a simmer and cook the potatoes until you can easily pierce them with a fork, about 20 minutes, depending on the size of the potato. Remove the potatoes from the water and let cool. 

Add the beets to the same pot and cook until you can easily pierce them with a fork. Remove and let cool. 

Using the palm of your hand, gently smash the potatoes and beets on a board until they slightly flatten but still hold together. 

Put a cast iron pan on the grill or stove to preheat. Once it’s hot, drizzle in a generous amount of olive oil and add the smashed beets. Cook until golden brown and crispy. Using a metal spatula, flip the beets and crispy up on the other side. Repeat with the potatoes. Sprinkle the beets and potatoes with flaky salt and spoon the salsa verde on top.



Salsa Verde

1 spring onion, halved and thinly sliced

1 lemon, juiced

1 stock of green garlic or 1 clove of garlic, finely chopped

1/2 cup parsley leaves, finely chopped

2 tablespoons, finely chopped dill

1 tablespoon, finely chopped mint

1 tablespoon capers, roughly chopped

1/3 to 1/2 cup, olive oil 



Put the sliced spring onions in a medium sized bowl with a pinch of salt and the lemon juice, and leave to macerate for a few minutes. Add the garlic, herbs, capers, a generous pinch of salt and enough olive oil to be a chunky sauce. Season with more salt and lemon juice to taste.