Trota alla Toscana

IngredientsSeafood, Beans, Potatoes
Day PartDinner
Menu PartEntree
Cuisine TypeAmerican
Trota alla Toscana

Source: Recipe and photo courtesy of Clear Springs Foods

Farm-raised rainbow trout is recognized as sustainable and recommended as a smart choice by several seafood-watch organizations. Chef Mantuano prepares the trout Tuscan-style, rounding out the fillets with olive oil-roasted artichokes, potatoes and white beans.


8 tbsp. extra virgin olive oil, divided
6 artichokes, washed, quartered, blanched
3 med. Yukon gold potatoes, peeled, diced, blanched
1/2 cup Italian white beans, cooked
2 sprigs rosemary
Salt and pepper, to taste
4 rainbow trout natural fillets (6 oz. each)
1 lemon, quartered


  1. Preheat oven to 425 F. Over med. heat, in large enough ovenproof pan to hold vegetables, heat 2 tablespoons oil. Add artichokes, potatoes, beans and rosemary; season with salt and pepper. Place pan in preheated oven and roast vegetables until lightly browned.
  2. Meanwhile, in ovenproof sauté pan, heat 2 tablespoons olive oil. Season trout with salt and pepper; sear in hot oil, skin-side up, 2 to 3 minutes. Flip trout over, transfer to oven and roast 3 to 4 minutes until fish is opaque throughout.
  3. To serve, place fillets skin-side down on each of four warmed plates. Divide roasted vegetables equally on top of fish. Drizzle each serving with some of remaining 4 tablespoons olive oil and squeeze of lemon. 

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