Trota Alle Erbette (Trout with Herbs) Recipe

Trota Alle Erbette (Trout with Herbs) Recipe

  • 1 cup extra-virgin olive oil, or more as needed
  • 1/2 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 1/2 ounces pine nuts
  • 4 whole trout, sliced horizontally creating a pocket for filling
  • 1 small onion, sliced
  • 1/2 cup white wine
  1. 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.
  2. Preheat oven to 335 degrees F (170 degrees C).
  3. 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.
  4. 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.