Trout Baked with Oil and Bay Leaves
recipe for Trout Baked with Oil and Bay Leaves
has been reproduced courtesy of Judy Ridgway - www.oliveoil.org.uk
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.
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.
work includes tutored tastings and seminars, staff training,
product assessment, and consultancy work for public
relations and promotional companies.
can find out a lot more detail from Judy's web site
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.
for Trout Baked with Oil and Bay Leaves
cleaned whole trout per person
plenty of Garda DOP extra virgin olive oil
salt and freshly ground black pepper
handful of dry bay leaves
to make Trout Baked with Oil and Bay Leaves
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.
before baking sprinkle with seasonings and cover with
a layer of bay leaves.
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.
with permission of Judy