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Recipe for :

Trout Baked with Oil and Bay Leaves

This recipe for Trout Baked with Oil and Bay Leaves has been reproduced courtesy of Judy Ridgway -

Judy Ridgway is an olive oil expert and consultant. She is also an author, journalist and broadcaster specialising in all aspects of taste and flavour. She is an international judge and expert on olive oil and an acknowledged authority on wine, cheese, vinegar, mustard, condiments and charcuterie.

She has written more than 55 books on food and wine and is a regular contributor to a variety of trade and consumer publications. She also appears on radio and television.

Her work includes tutored tastings and seminars, staff training, product assessment, and consultancy work for public relations and promotional companies.

You can find out a lot more detail from Judy's web site

There are plenty of fish in the Italian lakes and Garda is no exception. Trout is a good choice for this particular recipe which comes from some friends who have a villa at the southern end of the lake. If you like you can add a few good quality black table olives or a sprinkling of toasted almonds to the dish before baking.

Ingredients for Trout Baked with Oil and Bay Leaves

1 cleaned whole trout per person
plenty of Garda DOP extra virgin olive oil
salt and freshly ground black pepper
handful of dry bay leaves

How to make Trout Baked with Oil and Bay Leaves

  • Slash the fish once or twice with a knife and arrange on a shallow baking dish.
  • Pour on plenty of olive oil and leave to marinate, turning the fish from time to time.
  • Just before baking sprinkle with seasonings and cover with a layer of bay leaves.
  • Cover with foil and bake at 180°C / Gas 4 for about 30 minutes or so until the fish are just cooked through. Test early so as not to allow the fish to overcook.

Judy Ridgway

Published with permission of Judy Ridgway