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Roast Trout with Black and Green Olives

Serves 6 | 


Ingredients:

2 Tbsp. extra-virgin olive oil
1 Tbsp. fresh rosemary leaves, finely chopped
3 garlic cloves, peeled, crushed and sliced
1 oz. large black and green olives, pitted and coarsely chopped
6 trout fillet, cleaned and skinned
to taste salt and pepper
12 pancetta, thin slices

Directions:

  1. Preheat the grill or broiler.
  2. In a small saute pan, heat the olive oil over medium-low heat, then add the rosemary and garlic. Cook until softened, about 5 minutes. Add the olives and cook another 3 minutes.
  3. Lay the trout out on sheets of aluminum foil and season with salt and pepper. Drizzle some of the olive mixture over each fillet. Wrap each fillet with 2 slices of pancetta, securing with a toothpick.
  4. Wrap fillets in the foil and grill or broil for 10 minutes, until fish is cooked through. Serve immediately.
Roast Trout with Black and Green Olives
Serves 6
2 Tbsp. extra-virgin olive oil
1 Tbsp. fresh rosemary leaves, finely chopped
3 garlic cloves, peeled, crushed and sliced
1 oz. large black and green olives, pitted and coarsely chopped
6 trout fillet, cleaned and skinned
to taste salt and pepper
12 pancetta, thin slices
  1. Preheat the grill or broiler.
  2. In a small saute pan, heat the olive oil over medium-low heat, then add the rosemary and garlic. Cook until softened, about 5 minutes. Add the olives and cook another 3 minutes.
  3. Lay the trout out on sheets of aluminum foil and season with salt and pepper. Drizzle some of the olive mixture over each fillet. Wrap each fillet with 2 slices of pancetta, securing with a toothpick.
  4. Wrap fillets in the foil and grill or broil for 10 minutes, until fish is cooked through. Serve immediately.
Course: Dinner
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Roast Trout with Black and Green Olives

Serves 6

Ingredients:

2 Tbsp. extra-virgin olive oil
1 Tbsp. fresh rosemary leaves, finely chopped
3 garlic cloves, peeled, crushed and sliced
1 oz. large black and green olives, pitted and coarsely chopped
6 trout fillet, cleaned and skinned
to taste salt and pepper
12 pancetta, thin slices

Roast Trout with Black and Green Olives

2 Tbsp. extra-virgin olive oil
1 Tbsp. fresh rosemary leaves, finely chopped
3 garlic cloves, peeled, crushed and sliced
1 oz. large black and green olives, pitted and coarsely chopped
6 trout fillet, cleaned and skinned
to taste salt and pepper
12 pancetta, thin slices

Directions:

  1. Preheat the grill or broiler.
  2. In a small saute pan, heat the olive oil over medium-low heat, then add the rosemary and garlic. Cook until softened, about 5 minutes. Add the olives and cook another 3 minutes.
  3. Lay the trout out on sheets of aluminum foil and season with salt and pepper. Drizzle some of the olive mixture over each fillet. Wrap each fillet with 2 slices of pancetta, securing with a toothpick.
  4. Wrap fillets in the foil and grill or broil for 10 minutes, until fish is cooked through. Serve immediately.

Roast Trout with Black and Green Olives

Serves 6
  1. Preheat the grill or broiler.
  2. In a small saute pan, heat the olive oil over medium-low heat, then add the rosemary and garlic. Cook until softened, about 5 minutes. Add the olives and cook another 3 minutes.
  3. Lay the trout out on sheets of aluminum foil and season with salt and pepper. Drizzle some of the olive mixture over each fillet. Wrap each fillet with 2 slices of pancetta, securing with a toothpick.
  4. Wrap fillets in the foil and grill or broil for 10 minutes, until fish is cooked through. Serve immediately.

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