in Italy

Trote alla Vesuviana

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Ingredients for 2 servings:

  • 2 trout(s)
  • 2 tomatoes, cut into small cubes
  • 2 clove(s) garlic, chopped
  • some oregano
  • 1 bunch parsley, finely chopped
  • ½ jar white wine
  • 5 tbsp olive oil
  • 1 pepperoncini, finely chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Vesuvian-style trout

Place the cleaned trout in an oiled ovenproof dish. Sprinkle all ingredients around the fish. Cook in an oven preheated to 240°C for 10-15 minutes. The fish is done when the dorsal fins can be easily removed. Serve warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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