Roast Trout with Black and Green Olives: Trota Arrosto con Olive Nere e Verdi (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 tablespoons extra-virgin olive oil |
1 tablespoon finely chopped fresh rosemary leaves |
3 cloves garlic, peeled, crushed and sliced |
10 ounces large black and green olives, pitted and coarsely chopped |
6 cleaned, skinned and filleted trout |
salt and pepper |
12 thin slices pancetta |
Directions:
1. Preheat the grill or broiler.
2. 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.
3. 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.
4. Wrap fillets in the foil and grill or broil for 10 minutes, until fish is cooked through. Serve immediately.
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