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Trout with Artichokes, Potatoes and Tuscan White Beans

8 tablespoons extra virgin olive oil
6 artichokes, cleaned, cut into quarters and blanched
3 medium sized Yukon gold potatoes, peeled, diced and blanched
8 shallots, blanched
½ cup Italian white beans, reconstituted and blanched
2 sprigs fresh rosemary
Sea salt and freshly ground pepper
4 fresh trout fillets, 6 ounces each
1 lemon, quartered

Preheat oven to 425°F.
Over medium high heat, in an ovenproof pan large enough to hold all the vegetables, heat 2 tablespoons olive oil. Add the vegetables and rosemary, season with salt and pepper, and place into preheated oven.

Meanwhile, in an ovenproof sauté pan, heat 2 tablespoons olive oil. Season the trout with salt and pepper and sear in the pan, skin side up, for 2 to 3 minutes. Flip trout over, transfer to oven, and roast until fish is opaque throughout, 3 to 4 minutes.

To serve, place fillets skin side down on each of 4 warmed plates. Divide roasted vegetables equally on top of fish. Drizzle each serving with remaining 4 tablespoons olive oil and a squeeze of lemon, and serve. 4 servings – adapted from a recipe by Tony Mantuano

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