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I don’t know about you, but I love Italian food. So when chef Mark Leslie offered to share a few of his wilder and fishier recipes from his new cookbook, Beyond the Pasta, with The Wild Chef, I jumped at the chance. Over the next couple of weeks, we’ll be sharing recipes from his book. Today’s recipe calls for trout, and it looks delicious enough to make me wish I could call it a day and go fishing.

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Along with the recipes, Leslie also donated two copies of his book to give away. Here’s how you can win: Every Friday on The Wild Chef we publish an edition of “Food Photo Friday.” We always welcome shots from readers, and this week we’ll send a copy of Beyond the Pasta to the two readers who send the most delicious-looking photos. (E-mail your shots to fswildchef@gmail.com). We’ll announce the winners on Friday afternoon. Good luck!

Ingredients:

– 4 trout filets
– 2 large cloves garlic, thinly sliced
– 1 teaspoon whole fennel seed, coarsely ground (using a spice grinder or a mortar and pestle)
– 2 sprigs fresh rosemary, leaves removed (stems discarded), coarsely chopped.
– Kosher or sea salt
– Freshly ground black pepper
– ¼ cup extra virgin olive oil

Directions:

1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
2. Place the filets, skin-side down, on the lined baking sheet. Top each with the garlic slices, ground fennel and chopped rosemary, distributing equally between the filets. Sprinkle each with a pinch of salt and a couple of grinds of pepper. Drizzle the olive oil over the seasoned filets.
3. Bake for 30 minutes or until the trout is golden and cooked through, but not overcooked. Serve warm.

Makes 4 servings.

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