Recipe courtesy of Mario Batali
Roast Trout with Black and Green Olives: Trota Arrosto con Olive Nere e Verdi
Total:
40 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
40 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 3 cloves garlic, peeled, crushed and sliced
  • 10 ounces large black and green olives, pitted and coarsely chopped
  • 6 cleaned, skinned and filleted trout
  • Salt and pepper
  • 12 thin slices pancetta

Directions

Preheat the grill or broiler.

In a small saute pan, heat the olive oil over medium-low heat, then add the rosemary and garlic. Cook until softened, about 5 minutes. Add the olives and cook another 3 minutes.

Lay each trout out on 6 sheets of aluminum foil and season with salt and pepper. Drizzle some of the olive mixture over each fillet. Wrap each fillet with 2 slices of pancetta, securing with a toothpick.

Wrap fillets in the foil and grill or broil for 10 minutes, until fish is cooked through. Serve immediately.

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