Trota Arrosto con Olive

By LeeBoruchow

This is an interesting recipe. Italians generally want their fish whole and served simply. This however is a legitimate old recipe from Puglia where the fish is filleted and served in a "bath" of various lipids.

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped fresh rosemary leaves
• 3 cloves garlic, sliced thin
• 1/2 cup pitted, mild black and green olives, coarsely chopped
• 4 filets of trout, skin removed
• Salt
• Chili flakes, to taste
• 4 Lemon wedges
• 12 thin slices of pancetta

Details

Servings 4

Preparation

Step 1

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 out 4 seets of aluminum foil. Place 3 slices of pancetta per foil sheet. Lay a fish filet on each sheet and season with salt. Pour the olive and oil mixture equally over each piece of fish, sprinkle with chili flakes, and wrap the foil up like a package.

Lay foil packages on the grill or broil for 10 minutes, until fish is cooked through. Serve immediately, with a squeeze of lemon.