Directions
This is an exotic and aromatic recipe for trout from Ohrid Lake, perfectly combining crispy skin with soft, sweet‑spicy mango chutney.
Fresh mint and lemon add bright aromas, while a warm garnish of cherry tomatoes and roasted potatoes completes the culinary experience. The sauce is served separately so each guest can adjust to taste, and potatoes are decorated with chopped mint for extra visual and flavor enjoyment.
Ideal with a glass of white wine 
Ingredients
Fish:
- 2 trout (~250 g / 8.8 oz each)
- Salt & black pepper
- 2 tbsp olive oil
- 2–4 tsp mango chutney
- A few fresh mint leaves
- 4–6 thin lemon slices
Warm Sauce / Garnish:
- 2 tbsp mango chutney
- 10–12 cherry tomatoes, chopped
- A few fresh mint leaves, finely chopped
Potatoes:
- 300–400 g potatoes
- Olive oil, salt & black pepper
To complete:
- 2 glasses of white wine
Preparation
Potatoes – prepare first
- Boil the potato pieces in salted water for 15 minutes
- Drain and cut into wedges
- Toss with olive oil, salt, and black pepper
- Roast in the oven at 200 °C (390 °F) for 40 minutes until golden and crispy
Prepare the Fish
- Wash and clean the trout
- Season inside and out with salt & black pepper
- Drizzle with olive oil and coat with mango chutney
- Stuff with fresh mint leaves and lemon slices
Grill the Fish
- Heat the grill
- Place the fish on the grill and cook until one side is crispy
- Check the belly meat — when soft and white, turn the fish to the other side
- Turn only once to keep the filling in place
Warm Sauce / Garnish
- In a small pan, place 2 tbsp mango chutney
- Add the cherry tomatoes and finely chopped mint
- Warm on low heat 1–2 minutes to combine flavors
- Serve the sauce separately
