Fast Recipes

Giovanni Pilu's trout with white wine and rosemary

The fast fish dinner you need.

By Giovanni Pilu
  • Serves 4
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"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."


  • 4 rainbow trout (300gm each), cleaned
  • 1 spring onion, finely sliced
  • 2 garlic cloves, finely sliced
  • 2 rosemary sprigs, leaves finely chopped
  • 20 green Sicilian olives, pitted and coarsely chopped
  • 4 fresh bay leaves
  • 250 ml dry white wine
  • 2 tbsp finely chopped flat-leaf parsley
  • Lemon cheeks, and witlof and parsley salad, to serve


  • 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.