0 (0)

Fish and Shellfish, Healthy Eating, Mains, Quick and Easy

Roasted trout with pancetta and sage

Roasted trout with pancetta and sage
Gina Ferazzi / Los Angeles Times

For reasons I would not want to repeat, I recently enjoyed a couple of weeks of being cooked for by a consort who was happy to shop and chop and even do dishes if only I would tell him what ... Read more

Total time: 20 minutes | Serves 4
  • 4 to 5 tablespoons olive oil, divided
  • 1/4 cup minced shallots
  • 2 ounces finely diced pancetta or bacon
  • 2 teaspoons lemon juice
  • 1 tablespoon drained nonpareil capers
  • 1 tablespoon chopped fresh sage
  • 4 boned trout, about 7 ounces each
  • Salt
  • Freshly ground black pepper
  • Sage leaves for garnish

Step 1Heat the oven to 500 degrees. Heat 2 tablespoons olive oil in a small saute pan and cook the shallots and pancetta until lightly browned, about 5 minutes. Stir in the lemon juice, capers and sage and remove from the heat. Keep warm.

Step 2Oil a baking sheet large enough to hold all the trout in a single layer. Lay the fish skin side down on the sheet and brush the tops with oil. Season lightly with the salt and pepper. Roast until the fish is just firm, about 5 minutes. Transfer to serving plates and spoon the pancetta mixture over each fillet. Garnish with sage and serve at once.

Note: Parsley can be substituted for the sage. You may substitute chopped Nicoise or kalamata olives for the pancetta, but don't saute them.


El Cumbunchero
El Cumbunchero

Golden labneh
Golden labneh

Southern stuffing
Southern stuffing

Gulfstream wild rice salad
Gulfstream wild rice salad

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Squid ink risotto
Red Fish Grill's crab cakes
Quenelles Nantua
Spaghetti with sea urchins and clams