Trota alla Toscana

  • 8 tablespoons extra virgin olive oil
  • 6 artichokes, washed, cut into quarters and blanched
  • 3 medium sized Yukon gold potatoes, peeled, diced and blanched
  • 8 shallots, blanched
  • ½ cup Italian white beans, reconstituted and blanched
  • 2 sprigs fresh rosemary
  • 4 (6 oz.) Riverence Rainbow Trout Natural Fillets
  • 1 lemon, quartered
  1. Preheat oven to 425°F.
  2. Over medium high heat, in an ovenproof pan large enough to hold all the vegetables, heat 2 tablespoons olive oil. Add the vegetables and rosemary, season with salt and pepper, and place into preheated oven.
  3. Meanwhile, in an ovenproof sauté pan, heat 2 tablespoons olive oil. Season the trout with salt and pepper and sear in the pan, skin-side up, for 2 to 3 minutes. Flip trout over, transfer to oven, and roast until fish is opaque throughout, 3 to 4 minutes.
  4. To serve, place fillets skin-side down on each of 4 warmed plates. Divide roasted vegetables equally on top of fish. Drizzle each serving with remaining 4 tablespoons olive oil and a squeeze of lemon and serve.

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