Home Fast Recipes

Giovanni Pilu’s trout with white wine and rosemary

The fast fish dinner you need.
Con Poulos

“Basting with white wine during cooking stops the trout from drying out,” says Giovanni Pilu. “Serve with a simple salad or grilled vegetables on the side.”

Ingredients

Method

1.Preheat oven to 180°C. Wash trout inside and out, then pat dry with paper towel. Score on top side with 4 diagonal cuts through to the bone, angled towards the tail.
2.Place trout, scored-side up, on a baking tray. Scatter onion, garlic, rosemary and olives over trout and place a bay leaf on each trout. Pour over wine, sprinkle with parsley and season to taste. Roast trout, basting well at least every 10 minutes, until just cooked through (20-30 minutes). Check flesh inside the score at the thickest part of the fish; it should be just opaque all the way to the bone. Remove from oven and place trout on a plate.
3.Pour cooking juices into a small saucepan, bring to the boil, then spoon over trout. Serve trout with lemon cheeks and witlof and parsley salad.

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