Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 1 tablespoon finely chopped fresh rosemary leaves

  3. 3 cloves garlic , peeled, crushed and sliced

  4. 10 ounces large black and green olives, pitted and coarsely chopped

  5. 6 cleaned, skinned and filleted trout Salt and pepper

  6. 12 thin slices pancetta

Instructions Jump to Ingredients ↑

  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 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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