Name: Trota Alle Erbette (Trout with Herbs) recipe
Ingredients: 1 cup extra-virgin olive oil, or more as needed;½ lemon, juiced, or more as needed;1 sprig fresh mint, chopped;1 sprig fresh sage, chopped;1 sprig fresh thyme, chopped;salt and ground black pepper to taste;3 ½ ounces pine nuts;4 whole trout, sliced horizontally creating a pocket for filling;1 small onion, sliced;½ cup white wine

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Ingredients

1 cup extra-virgin olive oil, or more as needed ½ lemon, juiced, or more as needed 1 sprig fresh mint, chopped 1 sprig fresh sage, chopped 1 sprig fresh thyme, chopped salt and ground black pepper to taste 3 ½ ounces pine nuts 4 whole trout, sliced horizontally creating a pocket for filling 1 small onion, sliced ½ cup white wine

Nutrition Info

1083.1 calories carbohydrate: 6.1 g cholesterol: 201.1 mg fat: 80.4 g fiber: 1.4 g protein: 76 g saturatedFat: 12.2 g servingSize: - sodium: 147.7 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Directions

Combine olive oil, lemon juice, mint, sage, thyme, salt, and pepper in a bowl, let marinate at least 2 hours. Blend oil mixture with the pine nuts using a blender or mortar and pestle until you have a creamy mixture. If the mixture is too dry, add more oil and lemon juice.
Preheat oven to 335 degrees F (170 degrees C).
Place trout on a baking sheet and stuff with the herb-pine nut mixture. Sprinkle onion, more oil, salt, and pepper on the outside of the trout.
Bake in the preheated oven until fish flakes easily with a fork, about 40 minutes. Pour white wine over trout and let it simmer in the hot pan.

Recipe Yield

4 servings

Recipe Note

A dish that is tasty and easy to prepare. Salmon fillets can be substituted for the trout.

Alternatives to this recipe

Trota Alle Erbette (Trout with Herbs)