"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
- 1Preheat 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.
- 2Place 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.
- 3Pour cooking juices into a small saucepan, bring to the boil, then spoon over trout. Serve trout with lemon cheeks and witlof and parsley salad.