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Clear Springs -Trota alla Toscana

Sep. 16, 2008 | Food Management

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Trota alla Toscana (Trout with Artichokes, Potatoes and Tuscan White Beans)

Yield: Serves 4 Source: Clear Springs Foods Print This Recipe
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Ingredients		Directions
6 3 8 ½ c 2 8 Tbsp 4 1	Artichokes, cleaned, cut into quarters and blanched Medium sized Yukon gold potatoes, peeled, diced and blanched Shallots, blanched Italian white beans, reconstituted and blanched Sprigs fresh rosemary Extra virgin olive oil Clear Springs Trout fillets, 6 ounces each Sea salt and freshly ground pepper Lemon, quartered	Preheat oven to 425 degrees F. Over medium high heat, in an ovenproof pan large enough to hold all the vegetables, heat 2 tablespoons olive oil. Add the vegetables, rosemary, season with salt and pepper and place into the preheated oven. Meanwhile, in an ovenproof sauté pan, heat 2 tablespoons olive oil. Season the trout with salt and pepper and sear in the pan, skin side up, for 2 to 3 minutes. Flip the trout over and transfer to the oven and roast until the fish is opaque throughout, 3 to 4 minutes. To serve, place the fillets skin side down on each of 4 warmed plates. Divide the roasted vegetables equally on top of the fish. Drizzle each serving with remaining 4 tablespoons olive oil, squeeze of lemon, and serve.

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