Trota alla Toscana

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Farm-raised rainbow trout is recognized as sustainable and recommended as a smart choice by several seafood-watch organizations. Chef Mantuano prepares the trout Tuscan-style, rounding out the fillets with olive oil-roasted artichokes, potatoes and white beans.

Ingredients

8 tbsp. extra virgin olive oil, divided
6 artichokes, washed, quartered and blanched
3 med. Yukon gold potatoes, peeled, diced and blanched
1/2 cup Italian white beans, cooked
2 sprigs rosemary
Salt and pepper, to taste
4 rainbow trout natural fillets (6 oz. each)
1 lemon, quartered

Steps

  1. Preheat oven to 425°F. Over med. heat, in large enough ovenproof pan to hold all the vegetables, heat 2 tbsp. oil. Add artichokes, potatoes, beans and rosemary; season with salt and pepper. Place pan in preheated oven and roast vegetables until lightly browned.
  2. Meanwhile, in ovenproof sauté pan, heat 2 tbsp. olive oil. Season trout with salt and pepper; sear in hot oil, skin-side up, 2 to 3 min. Flip trout over, transfer to oven and roast 3 to 4 min. until fish is opaque throughout.
  3. To serve, place fillets skin-side down on each of four warmed plates. Divide roasted vegetables equally on top of fish. Drizzle each serving with some of remaining 4 tbsp. olive oil and a squeeze of lemon. 
Source: Recipe and photo courtesy of Clear Springs Foods

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources