International Cooking School Vacations: Trout Baked in Foil

Trout Baked in Foil

March 2006

Trout Baked in Foil
Try Chef Luciano’s delicious recipe from one of our most popular Tuscan programs,
Authentic
Southern Tuscany.

Ingredients

  • 6 whole trout, cleaned
  • 2 cloves garlic, minced
  • 1 cup extra virgin olive oil
  • 1 sprig fresh rosemary or a pinch of dried rosemary
  • ½ Tbsp. fish extract
  • ½ Tbsp. salt
  • Lemon juice
  • 1 lemon
  • Pinch tarragon
  • ½ cup white wine

(serves 6)

Directions

  • Clean, dry, and debone trout.
  • In a bowl mix all ingredients and emerge trout, rubbing them inside and out.
  • Wrap individually trouts in foil, sealing edges well. This prevents the juices from leaking and keeps the fish moist.
  • Place wrapped trouts in a pan and bake at 350° C. for 15 minutes. If the fish weigh more than 250 gr. (8.8 oz.) increase the cooking time.

Serve immediately, unsealing the foil at the table, and garnish with lemon slices.