Tuscan Oven-Roasted Trout With Potatoes Recipe

"Trout is the most common freshwater fish found in Tuscan fish markets. The clear, cold streams that course through the mountains in the Casentino above Arezzo have given Tuscany the lion's share of recipes for trout. To the north lies the town of Pontassieve, known for its soft, pleasing Chardonnays, ideal for pairing with the delicate flavor of this dish."

Original is 4 servings

Metric US

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Ingredients

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2 rosemary sprig (fresh)
2 garlic cloves (minced)
Salt and freshly ground white pepper, to taste
1 1/2 pounds potatoes (new potatoes, peeled and thinly sliced)

4 tablespoons olive oil (extra-virgin)
2 tablespoons unsalted butter (cut into small pieces)
4 fillets (3 pounds) trout fish (each 3/4 lb., cleaned and filleted)

Nutritional

Serving Size: 1 (532.2 g)
Calories 769.2
Total Fat - 40.4 g
Saturated Fat - 10.3 g
Cholesterol - 215.9 mg
Sodium - 201.9 mg
Total Carbohydrate - 27.2 g
Dietary Fiber - 4.1 g
Sugars - 2 g
Protein - 70.8 g
Calcium - 104.9 mg
Iron - 2 mg
Vitamin C - 25.8 mg
Thiamin - 0.5 mg

Step by Step Method

Step 1

Preheat the oven to 375ºF.

Step 2

Set aside 1 rosemary sprig and finely chop the leaves of the other. In a small bowl, combine the chopped rosemary and the garlic. Season generously with salt and white pepper.

Step 3

Oil a large baking dish. Arrange half of the potato slices in rows on the bottom, slightly overlapping the slices and the rows. Sprinkle evenly with one-third of the garlic mixture, drizzle with 1 1/2 Tbs. of the olive oil and dot with 1 Tbs. of the butter. Layer with the remaining potato slices, then top with one-third of the garlic mixture, 1 1/2 Tbs. of the oil and the remaining 1 Tbs. butter. Cover the dish and bake for 20 minutes.

Step 4

Uncover and continue baking until the potatoes are almost tender, about 20 minutes more.

Step 5

Remove the dish from the oven and arrange the fish in a single layer on top of the potatoes. Drizzle with the remaining 1 Tbs. olive oil and sprinkle with the remaining garlic mixture. Lay the rosemary sprig on top. Return to the oven and bake until the fillets are opaque throughout, about 10 minutes.