Neretva River Trout with Garlic, Parsley & Blitva (Swiss Chard Potatoes) – Authentic Bosnia and Herzegovina Recipe
Inspired by the emerald waters of the Neretva in Herzegovina: crisp garlic trout with olive-oil chard and potatoes.
- Country of Origin
- 🇧🇦 Bosnia and Herzegovina (Southern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Pan-seared rainbow trout fillets, Boiled potatoes tossed with Swiss chard, Lemon wedges, Lots of garlic, Extra virgin olive oil
Ingredients for Neretva River Trout with Garlic, Parsley & Blitva (Swiss Chard Potatoes) (4 Servings)
- 1.25 lbs (or 2.5 cups) pan-seared rainbow trout fillets, prepped into bite-sized pieces
- 1.5 cups boiled potatoes tossed with Swiss chard, washed and trimmed
- 1 cup lemon wedges
- 1 medium onion and 3 cloves garlic, finely minced with lots of garlic
- 1.5 tbsp traditional Bosnia and Herzegovina seasoning (extra virgin olive oil, parsley, rosemary)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and lots of garlic for 2–3 minutes until softened and fragrant.
- Add pan-seared rainbow trout fillets and boiled potatoes tossed with Swiss chard along with extra virgin olive oil, parsley, rosemary, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with lemon wedges and serve straight from the skillet.