Daily Diary Entry

Trota Arrosto con Rosmarino
Roast Trout with Rosemary
serves 4

Salt and fresh ground black pepper to taste
4 (1 lb) whole trout, cleaned, heads and tails left on
1/4 cup finely chopped Italian parsley
8 sprigs rosemary, leaves stripped, chopped fine
1 tablespoon finely chopped garlic, plus 3 whole cloves peeled.
1/2 cup extra virgin olive oil
Juice of 1 lemon, plus 1 lemon cut into wedges
1/2 cup white wine
Preheat the oven to 425 degrees Fahrenheit. Salt and pepper the cavities of the trout. Mix together the parsley, the rosemary, and the chopped garlic, then rub the mixture into the flesh of the fish (not on the scale side.)
Place the olive oil and whole garlic cloves in a roasting pan and add the trout, turning them once to coat both sides in the olive oil. Bake the fish for 15 minutes. The trout goes from rare to well done in a matter of minutes. To check if the fish is the temperature you prefer, after the first 15 minutes of cooking time, cut a small slit near the spine of the fish. Douse the fish with the lemon juice and wine and continue baking for another 3 to 8 minutes. Remove the trout and serve it with lemon wedges.