Trota alla Mollica Aromatica - Trout Recipe
Abruzzo has a rich culinary tradition – not in upscale or haute cuisine, but in traditional recipes handed down through the generations, based on seasons and making do with what was at hand. In other words, they perfected the art of turning ‘cucina povera’ into a high level of taste and variety.
One such dish is this baked trout. Mountain streams and rivers are abundant in the region, so trout is often the more common inland fish. Fillets baked with crumbled breadcrumbs and garden herbs is so simple yet brings oohs and aahs at the table.
TROUT WITH HERBED BREADCRUMB TOPPING (TROTA ALLA MOLLICA AROMATICA)
About 1/2 cup course breadcrumbs from leftover hearty bread (don't use fine store-bought breadcrumbs, it will give a gritty texture and taste)
Minced fresh herbs: thyme, marjoram, sage, rosemary, garlic, fresh bay, parsley are the most common. You can add a bit of grated lemon peel, too.
A tablespoon or so of grated pecorino cheese
2 tablespoons white wine
1 tablespoon olive oil
Combine the breadcrumbs and herbs and cheese, then drizzle in the wine and oil and mix well with your fingers.
Place the fish fillets in a baking pan lined with parchment paper. Drizzle a little olive oil over them, then sprinkle the breadcrumb mixture evenly over top of the fillets, pressing down lightly so it adheres.
Bake at 375 for about 20 minutes, until fish is cooked through and the gratin topping is lightly browned. Serve with lemon wedges for spritzing over the fish, if desired.
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