Trout alla Toscana

Ingredients

In this Tuscan adaptation, the Spanish Truchas a la Navarra is transformed into Trout alla Toscana by incorporating traditional Tuscan ingredients and flavors. The original dish typically uses ham and white wine, while the Tuscan version replaces the ham with sun-dried tomatoes, capers, and olives, and adds a touch of lemon juice for brightness. These changes infuse the dish with the distinct flavors of Tuscan cuisine, giving it a unique twist. We alse have the original recipe for Truchas a la Navarra, so you can check it out.

• 4 trout fillets (about 6 ounces/170g each) 4 trout fillets (about 6 ounces/170g each)
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 2 tablespoons (30g) sun-dried tomatoes, chopped 2 tablespoons (30g) sun-dried tomatoes, chopped
• 2 tablespoons (30g) capers, rinsed and drained 2 tablespoons (30g) capers, rinsed and drained
• 1/4 cup (40g) pitted black olives, sliced 1/4 cup (40g) pitted black olives, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 1 tablespoon (15g) fresh parsley, chopped 1 tablespoon (15g) fresh parsley, chopped
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the trout fillets with salt and pepper on both sides.
3. 3.
   In a large skillet, heat the olive oil over medium heat.
4. 4.
   Add the trout fillets to the skillet, skin side down, and cook for 3-4 minutes until the skin is crispy.
5. 5.
   Flip the fillets and cook for an additional 2 minutes.
6. 6.
   Remove the trout from the skillet and transfer to a baking dish.
7. 7.
   In the same skillet, add the sun-dried tomatoes, capers, olives, and garlic. Sauté for 2 minutes.
8. 8.
   Pour the mixture over the trout fillets in the baking dish.
9. 9.
   Drizzle the lemon juice over the fillets and sprinkle with parsley and oregano.
10. 10.
    Bake in the preheated oven for 10-12 minutes, or until the trout is cooked through and flakes easily with a fork.
11. 11.
    Serve the Trout alla Toscana hot, garnished with additional parsley if desired.

Treat your ingredients with care...

• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, make sure to drain them well before chopping.
• Capers — Rinse the capers under cold water to remove excess saltiness.
• Trout fillets — Pat the fillets dry with a paper towel before seasoning to ensure a crispy skin.

Tips & Tricks

• For an extra burst of flavor, marinate the trout fillets in the olive oil, garlic, and herbs for 30 minutes before cooking.
• Serve the Trout alla Toscana with a side of crusty Tuscan bread to soak up the delicious sauce.
• If you prefer a milder flavor, you can reduce the amount of garlic used in the recipe.
• Feel free to add a sprinkle of red pepper flakes for a touch of heat.
• This dish pairs well with a glass of Tuscan white wine, such as Vernaccia di San Gimignano.

Serving advice

Serve the Trout alla Toscana as a main course, accompanied by roasted vegetables or a fresh salad. Garnish with additional parsley for a pop of color.

Presentation advice

Arrange the Trout alla Toscana fillets on a platter, drizzling any remaining sauce over the top. Sprinkle with fresh parsley and serve with lemon wedges on the side for an elegant presentation.