Mario Matassa brings us this trout dish, known in Italian as filetti di trota con pesto di olive e capperi – make it tonight!
Lake fish, like trout, naturally features strongly in the cuisine around the lakes. It was once a staple but overfishing was such that, for a time, other sources of fresh fish needed to be sought. Luckily, repopulation schemes have met with considerable success and you can once again buy fresh fish around the Italian lakes…
Preparation time 15 minutes
Cooking time 10 minutes
• a large bunch of fresh parsley
• 120g green olives, stones removed
• 1 tbsp capers in vinegar
• grated zest of 1 lemon
• 4 tbsp extra-virgin olive oil (plus extra for frying)
• sea salt and freshly ground black pepper
• 4 fillets of trout, perch or other freshwater fish
• 4 tbsp plain flour
• a handful of rocket leaves, to serve
1 Wash the parsley and shake dry. Place the parsley on a chopping board along with the olives and capers and chop finely (or coarsely, if you want to go for a more rustic look).
2 Put in a bowl and add the grated lemon zest and 4 tbsp extra-virgin olive oil. Season the mix with a pinch of salt and freshly ground black pepper and mix well with a spoon. Set aside.
3 Wash the fish fillets in cold water and pat dry with kitchen roll.
4 Heat some more oil in a frying pan over a medium heat. When the oil is hot, dust the fillets lightly in flour and place skin side down in the frying pan.
5 Cook for about 4 minutes and turn; the skin should be crisp and golden. Continue cooking for another 2-3 minutes. Remove the fillets from the pan and place on kitchen roll to drain.
6 Place two fillets on each serving plate and spoon over a few tsp of the pesto. Decorate with a few rocket leaves and serve immediately.
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