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4
Easy
By Fred Plotkin
Published 2001
I tasted this dish in a family home just outside Gemona. There everybody has a little plot of land, and the nearby rivers teem with trout. So it is no secret how this dish came about.
Wash the trout fillets and dry with paper towels. Place them in a dish in a single layer. Pour on the lemon juice and cover the dish with plastic wrap. Refrigerate for 2 hours.
When you are ready to cook, prepare all of the vegetables. Heat the oil at medium temperature in a skillet (large enough to hold the trout fillets). Add the onion and garlic and sauté gently until the onion is tr