Name: Trota alla Dogana (Trout Dogana Style)
Yield: Serves 4
Cuisine: Italian
Ingredients: 5 ml/1 tsp dried oregano, to; sea salt and ground black pepper; 300 ml/½ pint/1¼ cups passata/bottled strained tomatoes; 45 ml/3 tbsp chopped parsley; 2 garlic cloves (1 left whole, and 1 crushed); 60 ml/4 tbsp extra virgin olive oil; 500 ml/17 fl oz/2¼ cups dry white wine; 1 trout, about 1 kg/2¼ lb, cleaned and left whole; roast potatoes, to serve (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

On the outskirts of the town of Sirmione is an old building that was once an Austrian barracks during the days of the Hapsburg Empire. It later became the Ristorante Dogana and is famous all over the area for its simple cuisine, asepitomised by this tasty and colourful trout dish.