• 1 fresh trout, weighing about 3/4 pound
  • 1 sprig rosemary
  • 1 clove garlic
  • 2 tablespoons extra virgin olive oil
  • 1 glass white wine
  • Juice of 1/2 lemon
  • Salt and freshly ground pepper


Clean and wash the trout. Chop together the rosemary and garlic. Heat the oil in a pan large enough to hold the entire fish, add the rosemary and garlic and then the trout. Brown the trout for a minute, and gently turn, taking care not to break the fish. Add salt and pepper to taste.
Add the lemon juice and then the wine. If necessary, add a bit of water toward the end of the cooking, which should be no longer than 5 minutes. It is served at al Ritrovo del Platano at room temperature, with the soft polenta of the Garfagnana, but can be served with boiled potatoes and fresh vegetables as well.

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Submitted 6/2/06.
Source: Culinary Traveller in Tuscany
Submitted By: l mandrake

Trout with Rosemary and Wine