Photo: Roast Trout with Black and Green Olives: Trota Arrosto con Olive Nere e Verdi Recipe
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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By nmaxwell11_2983820
Rockport, TX
on March 28, 2010
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Great with speckled trout or red fish!
By jennyanddave_83...
Rutland, MA
on July 23, 2008
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This was very good. I did change the recipe a bit. I used a whole trout, and put the olive mixture both inside the cavity and on the outside of the fish. I used bacon, and I cooked the bacon a bit first to make it crunchy and used some of the bacon grease inside the foil. I then wrapped the bacon around the whole trout, sealed it in the foil, and baked it at 475 for closer to twenty minutes. I opened the foil and threw it under the broiler for a minute to finish it off. The bacon and olives combined really nicely and the fish was nice and tender... plus the cleanup was great! 8]
By jchasse_4636135
columbus, OH
on January 05, 2006
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I have made this several times, always with great results. Unlike the recipe, I followed the way Mario did it on TV, with the pancetta just layered under the fish. I don't have a grill, so use the oven, but always enjoy it.
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