International Cooking School Vacations: Trout Baked in Foil
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Trout Baked in Foil

March 2006

No matter where you are in Italy, baking fish in foil is a popular and healthy way to make seafood. This particular recipe comes from Tuscany.

To learn more Italian cooking traditions, consider a cooking vacation in 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.