{"id":909,"date":"2020-04-30T08:03:32","date_gmt":"2020-04-30T06:03:32","guid":{"rendered":"http:\/\/www.recepti.covermagazin.com\/?p=909"},"modified":"2025-10-03T12:13:32","modified_gmt":"2025-10-03T10:13:32","slug":"priprema-ribe-za-rostilj","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=909","title":{"rendered":"Priprema ribe za ro\u0161tilj"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/04\/priprema-ribe-za-rostilj.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"762\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/04\/priprema-ribe-za-rostilj-1024x762.jpg\" alt=\"\" class=\"wp-image-31951\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/04\/priprema-ribe-za-rostilj-1024x762.jpg 1024w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/04\/priprema-ribe-za-rostilj-300x223.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/04\/priprema-ribe-za-rostilj-768x572.jpg 768w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/04\/priprema-ribe-za-rostilj.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Priprema ribe za ro\u0161tilj<\/h3>\n\n\n\n<p>Velikoj ribi izvadite utrobu, operite je i dobro obri\u0161ite \u010distom krpom. Manju ribu rastvorite i izvadite glavnu kost.<br>\nPrilikom pe\u010denja na ro\u0161tilju ribu prema\u017eite maslinovim uljem kako se ko\u017ea ne bi previ\u0161e osu\u0161ila.<br>\nKako bi meso bilo so\u010dnije ribu zare\u017eite na nekoliko mjesta dijagonalno te&nbsp; aromatizirajte iznutra.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Lignje<\/h3>\n\n\n\n<p>Lignje o\u010distite i prema\u017eite uljem. Mo\u017eete ih napuniti nadjevom od kru\u0161nih mrvica, per\u0161ina i sl. Na ro\u0161tilju se peku 10 minuta.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Srdele<\/h3>\n\n\n\n<p>Masno meso srdela je odli\u010dno za pe\u010denje na ro\u0161tilju. Pe\u0107i ih mo\u017eete u komadu, o\u010di\u0161\u0107ene ili rastvorene s oguljenim ljuskama. 5 minuta je dovoljno za pe\u010denje.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ra\u010di\u0107i<\/h3>\n\n\n\n<p>Ra\u010di\u0107e pecite&nbsp; oklopom kako se ne bi raspali, te njih nije potrebno premazivati uljem. Za rakove i \u0161kampe srednje veli\u010dine potrebno je 5 minuta.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Riblji odresci<\/h3>\n\n\n\n<p>Njih je potrebno prije pe\u010denje marinirati u maslinovu ulju i soku od limuna. Vrijeme pe\u010denja ovisi o debljini, ukoliko su debljine 2 cm dovoljno je 12 min.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Mije\u0161ani ra\u017enji\u0107i<\/h3>\n\n\n\n<p>Da bi se jednoli\u010dno ispekla ribu je potrebno narezati na komade iste veli\u010dine. 5 minuta je dovoljno za jabukove kapice i ra\u010di\u0107e.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Orade<\/h3>\n\n\n\n<p>Zare\u017eite dijagonalno po le\u0111ima na nekoliko mjesta, a utrobu nadjenite za\u010dinskim boljem. Jedna orada od 25 dag se pe\u010de 15-ak minuta.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Trilje<\/h3>\n\n\n\n<p>Meso trilje je vrlo lagano stoga ga nemojte zaboraviti \u010desto premazivati uljem prilikom pe\u010denja. Kako biste izbjegli trganje, prilikom okretanja koristite 2 lopatice. Peku se 10 ak minuta.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Priprema ribe za ro\u0161tilj Velikoj ribi izvadite utrobu, operite je i dobro obri\u0161ite \u010distom krpom. Manju ribu rastvorite i izvadite glavnu kost. Prilikom pe\u010denja na ro\u0161tilju ribu prema\u017eite maslinovim uljem kako se ko\u017ea ne bi previ\u0161e osu\u0161ila. Kako bi meso bilo so\u010dnije ribu zare\u017eite na nekoliko mjesta dijagonalno te&nbsp; aromatizirajte iznutra. Lignje Lignje o\u010distite i [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":31951,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34],"tags":[194,196,197,188,195,199],"class_list":["post-909","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-korisni_savjeti","tag-lignje","tag-racici","tag-riblji-odresci","tag-rostilj","tag-srdele","tag-trilje"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/909","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=909"}],"version-history":[{"count":25,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/909\/revisions"}],"predecessor-version":[{"id":31952,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/909\/revisions\/31952"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/media\/31951"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=909"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=909"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=909"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}