As I prepare for travel to Italy soon, thoughts of last spring’s trip have me dreaming about Trentino-Alto Adige and the glorious week we spent there. I can close my eyes and see the majestic Dolomites, crystal clear lakes and star studded night sky. Thoughts of this type ultimately take me to the kitchen to capture moments like these through food and this is how Roasted Trout with Lemon & Leeks came about.
Trout is a freshwater fish with a mild, delicate flavor readily available at your local fishmonger and reasonable in price especially compared to other fish on the market. It is generally presented whole, yes with the head and tail intact. Don’t be squeamish, your fishmonger will be more than happy to clean out the insides, scale the fish and if you insist remove the head.
Subtle with a ever-present delicate onion aroma, leeks compliment fresh trout perfectly. The fish is pleasantly flavored by the scent of the thinly sliced leek slipped into the center along with some lemon slices. PK sent over a supply of Meyer Lemons, which are a bit less acidic, but standard lemons will certainly work as well.
Roasted Trout with Lemon & Leeks makes a quite an impact when brought to the table straight from the oven. When searching for a secondi, or main course to entertain fish loving friends Roasted Trout with Lemon & Leeks is perfect.
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- 2 - 1 pound trout, cleaned, gutted and scales removed
- 1 leek, light green portion cut into 2” lengths and then sliced into thin strips, well rinsed to remove any residual soil
- 1 fresh lemon, cut into discs
- ⅓ cup dry white wine
- Salt
- Freshly ground black pepper
- Extra virgin olive oil
- Preheat the oven to 400º.
- Rinse the trout inside and out with cool fresh water and dry well with paper toweling.
- Drizzle a bit of the olive oil into a roasting pan that will accommodate both fish. Scatter ⅓ of the sliced leeks over the bottom of the pan and season liberally with salt and freshly ground black pepper.
- Arrange both trout into the pan, I like to reverse the placement, head to tail, tail to head to make for a more interesting presentation at serving time. Season the inside of both with salt and freshly ground black pepper. Stuff the trout with ⅓ of the leeks followed by a few lemon slices.
- Season the top of the fish with salt and freshly ground black pepper, scatter the remaining leeks over the fish, drizzle with a bit more of the olive oil. Add the ⅓ cup of white wine to the roasting pan and place into the oven.
- The trout will be fully cooked in 15 to 20 minutes depending on your oven. Drizzle with a bit more Extra virgin olive oil and serve immediately.
What a wonderful recipe to prepare during Lent and really for any season! Thank you for helping me add more delicious fish recipes to my collection.
It is perfect as a Lenten meal – but so delicious ( and simple ) to be enjoyed year round. Thank you for you comment Roz.
I haven’t cook whole fish for a few months, but you’re giving me a good reason to get some soon. But I really wish I were joining you in the trip to Italy. I used to ski in the Dolomites (the Val Gardena) every year, and it is just dreamy. Where will you be?
Well, I am so glad to be able to inspire you Linda. Val Gardena, a spot in heaven… I will be starting in Milano, then off to Verona for VinItaly to spend some time with the producers that I import. The remainder of the trip is somewhat open as I am not certain which vintners I will visiting, finally Rome.
Looks lovely, Paula. Leeks lend such a rich, mellow flavor to dishes. E buon viaggio!
Grazie Frank! I will keep in touch during April and look forward to your posts.
sooooooooooooooonice
Thank you so much Eric. Funny you should comment as I am thinking of preparing this for guests next week.