Rainbow Trout Recipe

Not your everyday trout: a glorious savoury Rainbow Trout on the pan!Rainbow_Trout

INGREDIENTS (2 servings)

  • 2 rainbow trout fillets
  • 10 green asparagus
  • 10 cherry tomatoes
  • 6 dried black olives
  • 1 spoon of pine nuts
  • salt
  • extra virgin olive oil


First, toast the pine nuts on a pan (briefly, if you smell burn, it’s too late) and put them aside. Clean the asparagus (remove the bottom, woody) and boil them until tender on a pot with salted boiling water. Chop them in thick pieces and stir-fry them on the pan with a bit of olive oil and the cherry tomatoes cut in half, for 10 minutes at medium flame. Add the pitted olives and a bit of water to get a wet sauce, and keep cooking until the sauce thickens.

Then, take everything out and put it on a dish. On the pan, put few more olive oil and gently fry the trout fillets on both sides. When almost cook, add the remainder waters from the asparagus+tomatoes, and let cook until absorption.

Finally, serve the trout fillets on plates, add enough asparagus+tomatoes and garnish with the toasted pine nuts. Enjoy!



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