Among the many Italian fish recipes, baked with leeks and white wine, this trout recipe is simple and rich in flavor. Trout has a tender meat and a delicate taste, which makes it a great choice also for people who do not particularly like seafood.

In Italy, fresh fish is normally simply cleaned and then cooked whole, like in this recipe, to preserve all the flavors; skin and bones are then gently removed and only the fish fillets are served. However, you may also buy and use just trout fillets, in which case, the leeks are slightly sauté and then quickly baked with the fish.

Ingredients and Instructions (serves 4):

• 4 trouts, without head, gutted and scaled        or


• 4 trout fillets, 4-5 ounces/about 150 grams each


• 4 leeks


• 2 garlic cloves


• 1/2 cup of fresh Italian parsley, chopped


• 1/2 cup of white dry wine


• 5 tablespoons of extra-virgin olive oil


• 2 tablespoons of fresh squeezed lemon juice


• salt and pepper

Preparation using whole trouts:

1. Preheat the oven to 350 degrees F (180 C).


2. Clean the leeks by removing the tougher external leaves; wash and slice finely with diagonal cuts.


3. Finely chop both the garlic and the parsley.


4. In a baking dish big enough to accommodate the trouts side by side, spread the sliced leeks on the bottom and then sprinkle the chopped garlic and parsley on top.


5. Wash the trouts thoroughly and season evenly the inside with a little salt.


6. Lay the fish over the leeks, add the wine, pour 4 of the 5 tablespoons of olive oil over the trouts and finally add a little pinch of salt and pepper. Bake in the oven for about 15-20 minutes, basting a couple of times with the cooking liquid.


7. Meanwhile, mix well the lemon juice with the remaining olive oil, salt and pepper and set aside.


8. When the trouts are done, move them to a plate and gently remove skin and separate the fillets from the bones, doing your best to prevent them from falling apart and break.


9. Transfer the leeks to a serving dish; lay the trout fillets over the leeks and serve warm or cold, topping with the lemon and oil mix.

Preparation using trout fillets:

1. Preheat the oven to 350 degrees F (180 C).


2. Finely chop both the garlic and the parsley.


3. Clean the leeks by removing the tougher external leaves; wash and slice finely with diagonal cuts.


4. Sauté the leeks for about 3-4 minutes with 2 tablespoons of olive oil.


5. In a baking dish big enough to accommodate the trout fillets side by side, spread the sauté leeks on the bottom and then sprinkle with the chopped garlic and parsley.


6. Lay the fillets of trout over the leeks, add the wine, pour 2 tablespoons of olive oil over the fish and finally add a little pinch of salt and pepper. Cover with foil and bake for about 10 minutes.


7. Remove the foil and bake few more minutes, basting a couple of times with the cooking liquid, until done.


8. Meanwhile, mix well the lemon juice with the remaining olive oil, salt and pepper and set aside.


9. When the trout fillets are done, move them with a long spatula to a plate without breaking them.


10. Transfer the leeks to a serving dish; lay the trout fillets over the leeks and serve warm or cold, topping with the lemon and oil mix.

Buon appetito!

Wine pairing note: Pinot Grigio or Vernaccia di San Gimignano is my wine suggestion for this dish.

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