Roasted Trout with Lemon & Leeks - Arrosto di Trota con Limone e Porri
Prep time
Cook time
Total time
Author: Paula Barbarito-Levitt
Serves: 2 - 4 portions depending upon what you are serving
Ingredients
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
Instructions
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.
Recipe by LaBellaSorella at https://labellasorella.com/2016/02/roasted-trout-with-lemon-leeks/