Trota alla Toscana
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.
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
- 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.
- 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.
- 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.