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Roast Trout with Black and Green Olives
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|2 Tbsp. extra-virgin olive oil|
|1 Tbsp. fresh rosemary leaves, finely chopped|
|3 garlic cloves, peeled, crushed and sliced|
|1 oz. large black and green olives, pitted and coarsely chopped|
|6 trout fillet, cleaned and skinned|
|to taste salt and pepper|
|12 pancetta, thin slices|
- Preheat the grill or broiler.
- In a small saute pan, heat the olive oil over medium-low heat, then add the rosemary and garlic. Cook until softened, about 5 minutes. Add the olives and cook another 3 minutes.
- Lay the trout out on sheets of aluminum foil and season with salt and pepper. Drizzle some of the olive mixture over each fillet. Wrap each fillet with 2 slices of pancetta, securing with a toothpick.
- Wrap fillets in the foil and grill or broil for 10 minutes, until fish is cooked through. Serve immediately.
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