Trout (Italian)

6 Trout
½ Cup olive oil
1 Clove garlic, chopped
2 to 3 Sprigs parsley, finely chopped
1 Sprig rosemary, finely chopped
1 Teaspoon oregano, finely chopped
1 Small carrot, finely chopped
Salt and pepper
4 Cups Vernaccia wine

Clean the trout, wash and pat dry.  Heat the oil in a pan large enough to take all the trout at one time.  Add garlic, herbs and carrots and simmer over a low heat until the carrots are soft.  Lay the trout on top and season to taste with salt and pepper.  Cover completely with Vernaccia wine and cook over a medium heat until the wine has evaporated.  Serve the trout very hot, straight from the pan.

Catholic Review

Catholic Review

The Catholic Review is the official publication of the Archdiocese of Baltimore.