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Fish to fill your heart and soul

I am back in the United States after three months in Tuscany, and will miss many treasurable moments especially the simplest ones … my morning walk through hills of vineyards, olive groves, lavender and rosemary bushes and wild blackberries, the tanned faces of elderly people working their gardens and always greeting me with “boungiorno!”, my Tuesday mornings in Figline Square to 1) share coffee with two lovely Italian lady friends and 2) the weekly market to choose freshly picked vegetables, fruit, meat and cheeses, and of course, casual dinners under the Tuscan stars with friends.

I prepared and delivered 5-course Tuscan dinners for guests, including many of the recipes I have shared in this column over the summer.

Now it’s autumn and we look for comfort food … fish is a big component of the Mediterranean diet, so naturally, shopping in the U.S., fresh Norwegian trout, thick as salmon, caught my eye. A simple preparation cooking in parchment with slivers of scallion, seasonings and a drizzle of extra-virgin olive oil is all it needed to be tasty and healthy. I served it alongside roasted new potatoes.

Norwegian trout in parchment

Serves: 4


4 fillets Norwegian trout (each fillet cut to 2-inches wide)

Extra-virgin oilive oil, for drizzling

Bragg Sprinkle 24 Herbs & Spices Seasoning

3-4 scallions, wash and trim bottom root to green part 3-inches long; then finely slice length-wise white and green part into slivers.

1 dozen small red new potatoes, washed and quartered


Preheat oven to 400F degrees.

Wash fillets, pat dry with paper towel. Cut parchment paper to 14-inches, fold in half.

Arrange each fillet in the center of folded half of parchment. Drizzle with olive oil, sprinkle with seasoning and top with slivers of scallions. Fold parchment over, crimp edge to seal closed.

Place fillets on a rimmed baking sheet and bake for 15 to 20 minutes until fish is cooked through.

Carefully open parchment and transfer fish to a serving dish; add side vegetable.

Note: Potatoes take longer to cook than the fish so start baking them 30 to 40 minutes before adding fillets. Turn several times while baking.

Line a baking pan with parchment, add quartered new potatoes then drizzle with olive oil to completely coat. Add rosemary, salt and ground black pepper.

If potatoes have browned too quickly, cover with foil while fillets bake.

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