Roast Trout
DOWNLOADWe Have What You'll Need:
2 tablespoons extra-virgin olive oil
1 tablespoon fresh rosemary leaves, chopped
3 cloves garlic, peeled, crushed and sliced
10 ounces large black and green olives, pitted and coarsely chopped
6 trout, cleaned, skinned and filleted
salt and pepper
12 slices pancetta, thinly sliced
Directions
Preheat the grill or broiler.
In a small sauce 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.
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.
Wrap fillets in the foil and grill or broil for 10 minutes, until fish is cooked through.
Serve immediately.
