Roast Trout with Black and Green Olives: Trota Arrosto con Olive Nere e Verdi

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped fresh rosemary leaves
• 3 cloves garlic, peeled, crushed and sliced
• 10 ounces large black and green olives, pitted and coarsely chopped
• 6 cleaned, skinned and filleted trout
• Salt and pepper
• 12 thin slices pancetta

1. Preheat the grill or broiler.
2. In a small saute pan, heat the olive oil over medium-low heat, then add the rosemary and garlic.
3. Cook until softened, about 5 minutes.
4. Add the olives and cook another 3 minutes.
5. Lay each trout out on 6 sheets of aluminum foil and season with salt and pepper.
6. Drizzle some of the olive mixture over each fillet.
7. Wrap each fillet with 2 slices of pancetta, securing with a toothpick.
8. Wrap fillets in the foil and grill or broil for 10 minutes, until fish is cooked through.
9. Serve immediately.

extravirgin olive oil, rosemary, garlic, black, trout, salt, thin

Taken from www.foodnetwork.com/recipes/mario-batali/roast-trout-with-black-and-green-olives-trota-arrosto-con-olive-nere-e-verdi-recipe.html (may not work)