Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Extra-virgin olive oil

  2. 1 tablespoon 15ml Finely-chopped fresh rosemary leaves

  3. 3 Garlic cloves - peeled, crushed, And sliced

  4. 10 oz 284g Large black and green olives - pitted, and Coarsely chopped

  5. 6 Trout - cleaned, skinned, And filleted Salt - to taste Freshly-ground black pepper - to taste

  6. 12 Thin slices pancetta

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 the trout out on 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. This recipe yields 6 servings. Description: "{Trota Arrosto Con Olive Nere E Verdi}"


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