Trout Baked in Foil from Our Italy Cooking Vacations

November 16, 2020  |  By Peg Kern
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View of Panzano in ChiantiNo matter where you are in Italy, baking fish in foil is a popular and healthy way to make seafood dishes. This particular recipe comes from one of our Tuscany cooking vacations. Most people perhaps don’t think of seafood when they think of traditional Tuscan dishes, but with miles of coastline as well as lakes and rivers, Tuscany boasts plenty of fish dishes.

To learn more Italian cooking traditions, check out all our culinary tours of Italy, including our best-selling Living the Real Tuscan DreamA Classic Tuscan Table, and Cook under the Tuscan Sun.

Trout Baked in FoilFish baked with lemon and served with seasonal vegetables.

Serves: 6
Prep time: 10 minutes
Cook time: 15 minutes
Cook method: Bake

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
  • 1 Tbsp lemon juice
  • Pinch tarragon
  • ½ cup white wine
  • 1 lemon, sliced thinly, for garnish

Instructions:A beautiful fresh trout ready to be cleaned for a cooking class in Italy with The International Kitchen.

1. Clean, dry, and debone trout.

2. In a large bowl mix all ingredients and then add trout, rubbing them inside and out.

3. Wrap individually trouts in foil or parchment, sealing the edges very well. This prevents the juices from leaking and keeps the fish moist.

4. Place the wrapped trout on a baking sheet and bake at 350° C. for 15 minutes. If the fish weigh more than 250 gr. (8.8 oz.) increase the cooking time.

5. Serve immediately, unsealing the foil/parchment at the table, place atop a side of seasonal vegetables, and garnish with lemon slices.

Tuscan bread salad, called panzanella, as made during our Tuscany cooking vacations.Check out more of our classic Tuscan dishes on our Tuscany cooking vacations. Or, see these recipes in our archives:

Or, check out our video on how to make cantuccini (Tuscan ‘biscotti.’)

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