Oven-Roasted Trout with Potatoes
Oven-Roasted Trout with Potatoes is rated
out of
5 by
4.
Prep Time:
15 minutes
Cook Time:
50 minutes
Servings:
4
Serves 4.
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.
Ingredients:
- 2 fresh rosemary sprigs
- 2 garlic cloves, minced
- Salt and freshly ground white pepper, to taste
- 1 1/2 lb. new potatoes, peeled and thinly sliced
- 4 Tbs. extra-virgin olive oil
- 2 Tbs. unsalted butter, cut into small pieces
- 4 small trout, each 3/4 lb., cleaned and filleted
Directions:
Preheat an oven to 375ºF.
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.
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. Uncover and continue baking until the potatoes are almost tender, about 20 minutes more.
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. Remove from the oven and let rest for 10 minutes before serving directly from the baking dish.
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.
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. Uncover and continue baking until the potatoes are almost tender, about 20 minutes more.
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. Remove from the oven and let rest for 10 minutes before serving directly from the baking dish.
Serves 4.
Adapted from
Williams-Sonoma Savoring Series,
Savoring Tuscany,
by Lori De Mori
(Time-Life Books, 2001).
Rated 5 out of
5
by
Trish from
A definite repeat!
Followed the recipe exactly and it came out perfect! If I had to change anything,
I would make more of the rosemary garlic mixture to put on it.
Date published: 2019-02-08
Rated 5 out of
5
by
chicagofoodie from
Our favorite fish dish!
My husband always asks for this dish. It is so simple using a mandolin. I've used red potatoes and Yukon gold and every time delicious! It's perfect following it as written, too. One of the easiest and restaurant quality (it looks beautiful) dishes even for serving at a dinner party.
Date published: 2017-12-17
Rated 5 out of
5
by
nohoho from
A winter winner
My family loves this dish....I've found it's best to not go light on the salt/garlic/herbs mixture and not make it thicker than the recipe recommends.
Date published: 2013-04-28
Rated 5 out of
5
by
Akformanek from
Easy, flavorful
This was a great, simple, and delicious recipe. The potatoes are really flavorful and go great with the fish. I used a shallot instead of garlic and it was wonderful.
Date published: 2012-08-24