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Recipe: Roasted Trout with White Wine and Sage

I was in a very autumn mood last weekend and made several fall dishes from local produce from Glebocki Farms at the Corona, Queens Greenmarket.  Using most of my fall and winter veggies, I made 3 vegetables dishes and this fresh, slightly acidic fish recipe to offset the sweetness of good squash.  I didn’t have any space on my stove, otherwise I probably would have pan roasted the fish.

Though the skin didn’t get crispy, the fish was still light and delicious.  Fresh sage and squash compliment each other nicely, but you can adjust this recipe for whatever flavors you want to try.  Some ideas that you may have on hand: oregano, basil, parsley, cilantro, jalapeño, ginger, or garlic.

Recipe: Whole Roasted Trout with Oregano and Sage

Serves 4

  • 4 whole trout, butterflied
  • 2 tablespoons olive oil
  • 4 tablespoons fresh sage, finely chopped
  • 1 tablespoon dried oregano
  • 1 lemon, halved and thinly sliced
  • 3/4 cup dry white wine
  • Salt and pepper
  • 1/3 cup freshly toasted squash seeds (if you’re making this with a squash recipe)

Preheat the oven to 450ºF.  In a bowl, combine the oil, sage, and oregano.  Mash with a fork so oils from the sage are released into the olive oil.  Lightly spread oil in a roasting pan.

Place the fish in the pan, open the cavity and rub the oil mixture on the flesh.  Line the cavity with lemon slices and stretch the skin over the top, closing the fish.  Season to taste.  Repeat with each fish – use 2 roasting pans if needed (to prevent packing the fish tightly together).  Add ½ cup white wine to the pan and put in the oven for 5 minutes.

Remove and add the last ¼ cup wine, pouring it over the fish.  Place fish back in the oven and bake for about 5 more minutes or until opaque.  When the fish is done, drain the liquid from the roasting pan into a small saucepan (on medium), and reduce by half.  Spoon the sauce over the fish and serve.

377 calories ∣ 134 calories from fat ∣ 15 g fat ∣ 3 g saturated fat ∣ 1 g carbs ∣ 0 g fiber ∣ 49 g protein ∣ Excellent source of Vitamins B6 and B12 ∣ Niacin ∣ Phosphorous ∣ Selenium

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