Easy Baked Rainbow Trout With Agretti

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with lemon juice

Chicken broth adds flavor without alcohol.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives provide a similar briny flavor.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is more affordable and has a longer shelf life.

Preheat the oven to 350°F (180°C).

Ask the fishmonger to remove the organs from the rainbow trout but leave the head and skin intact.

Wash the fresh parsley.

Cut the lemon into slices.

Peel the garlic.

Place the trout over three to four lemon slices on a large baking sheet.

Fill the trout's gut cavity with fresh parsley and sliced garlic.

Drizzle olive oil over the trout and season the inside with salt and black pepper.

Optionally, add a tablespoon of white wine inside the trout.

Wrap the trout in parchment paper, fold the edges, and secure them with staples to form a parcel.

Prepare the parcels a day ahead if desired and bake them just before dinner.

Place the parcels in a large roasting tin and bake in the preheated oven for 20 minutes until the fish cooks through.

Meanwhile, trim the woody roots from the agretti.

Rinse the trimmed agretti under cold water.

Bring a large pot of salted water to a boil and add the agretti.

Cook the agretti for about 3 minutes or until tender yet still al dente.

Drain the agretti in a colander and serve at room temperature dressed with extra virgin olive oil and a squeeze of fresh lemon juice.

Carefully open the parchment parcel at the table to preserve the aromas and present the steaming fish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens