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| Trota Alle Erbette (Trout with Herbs) |
"A dish that is tasty and easy to prepare. Salmon fillets can be substituted for the trout."
Ingredients :
- 1 cup extra-virgin olive oil, or more as needed
- 1/2 lemon, juiced, or more as needed
- 1 sprig fresh mint, chopped
- 1 sprig fresh sage, chopped
- 1 sprig fresh thyme, chopped
- salt and ground black pepper to taste
- 3 1/2 ounces pine nuts
- 4 whole trout, sliced horizontally creating a pocket for filling
- 1 small onion, sliced
- 1/2 cup white wine
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 3H |
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- Combine olive oil, lemon juice, mint, sage, thyme, salt, and pepper in a bowl; let marinate at least 2 hours. Blend oil mixture with the pine nuts using a blender or mortar and pestle until you have a creamy mixture. If the mixture is too dry, add more oil and lemon juice.
- Preheat oven to 335 degrees F (170 degrees C).
- Place trout on a baking sheet and stuff with the herb-pine nut mixture. Sprinkle onion, more oil, salt, and pepper on the outside of the trout.
- Bake in the preheated oven until fish flakes easily with a fork, about 40 minutes. Pour white wine over trout and let it simmer in the hot pan.
Notes :
- Salmon fillets can be used instead of the trout and almonds in the place of the pine nuts.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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