🐟🔥 Nonna Prepares Freshly Caught Trout — Her Way, the Italian Way!
When fresh trout hits the kitchen, Nonna Pia doesn’t overthink it — she lets the fish shine. With a lifetime of experience and the wisdom of generations behind her, she knows exactly how to treat a freshly caught trout: keep it simple, keep it honest, and always cook it with love.
First, she gives the fish a good clean, stuffs it with lemon, parsley, and garlic, then gives it a gentle sizzle in olive oil with a sprinkle of sea salt and cracked pepper. Sometimes she roasts it whole with cherry tomatoes and olives, other times she pan-fries it for crispy skin and tender, flaky meat.
This is how Nonna learned in the hills of Southern Italy — no fancy ingredients, just freshness and tradition. Served with a side of sautéed greens or crusty bread, her trout is a perfect reminder that food doesn’t need to be complicated to be unforgettable.
🐟 Nonna Pia’s Pan-Fried Whole Trout
Ingredients:
- 2 whole fresh trout, cleaned and scaled
- 2 cloves garlic, sliced
- 1 lemon, sliced
- Handful fresh parsley
- Salt and black pepper
- 3 tbsp olive oil
- Optional: splash of white wine
Instructions:
- Prep the fish:
Pat the trout dry. Stuff each with lemon slices, parsley, and garlic. - Season:
Rub the outside with olive oil, salt, and pepper. - Pan-fry:
Heat olive oil in a large skillet over medium heat. Place trout in the pan and cook 4–5 minutes per side, until golden and cooked through. Splash with white wine during the last minute if desired. - Serve hot, with lemon wedges and sautéed greens or potatoes.
