Trota al Forno (Oven-Baked Trout)

From my Branzino recipe, but still carries:

I feel very fortunate to have easy access to affordable, fresh fish. I know in the US, it can get pretty expensive, but treat yourself if you can! Branzino is not native to the US areas. Choose a fish that is! Always as what came in fresh that day. It’s restaurant-worthy flavor right in your home.

What You’ll Need:

(Serves 4)

-1 large trout

-1/2 bulb fennel, chopped vertically

-zest of 1 orange

-capers

-spicey pugliese olives, pitted,

-pugliese olive oil

-1 peperoncino, diced

Preparation:

Rinse the fishies. Fill the bellies with fennel, capers, olives, zest, and peperoncino. Top with olive oil and a little sea salt (makes crispy skin). Bake at 200°C (350°F) for 15 minutes or until tender. I know it sounds gross, but I know it’s cooked when the eye socket pops out or turns white. The top should easily slide off the bone, and you should be able to lift the spine entirely from the tail to the head without removing any meat. Eat the cheek! It’s the most tender. Buon appetito!

Alyssa D'AdamoComment