Trota Fario Croccante al Pane di Erbe Aromatiche Dell’orto a.k.a. Herb-crusted Trout Filets

Appetizer in the raw

This was an attractive and delicious appetizer that we were vaguely taught how to prepare by Chef Flavio in Norcia. I sense that he may have been tiring of his hapless students by the end of the week so did much of the preparation of the trout on his own. The rest of us watched with varying degrees of concentration. I happened to miss the instruction on how long to bake the fish, however, given the size of the filets and how quickly fish cooks, it should not take long.

Trout, with balsamic roasted apricots.

 

Ingredients:

·         8 boneless trout filets ( I’m guessing that each filet was about 1/3 pound in weight)

·         ¾ cup breadcrumbs

·         a few leaves of basil, marjoram, thyme, chives and oregano

·         3 cloves of garlic

·         zest of 2 lemons

·         extra virgin olive oil

 

Combine the breadcrumbs, herbs, lemon zest and garlic together in a blender. Oil a baking pan and place the trout filets skin side down on the pan. Cover each filet with a layer of the lovely herb green breadcrumb mixture. Cover the baking pan with tinfoil and bake in a 400 degree F. oven until the fish flesh is firm (a few minutes should do it).