Trota all’ Udinese is all about simplicity. Just marinate a fresh whole trout in some herbs, oil, lemon juice. Then bake it in white wine until just done. It’s as simple as that. And a great recipe for those scared of cooking fish.
Why Trout is Special in Friuli
When people think of Friuli Venezia Giulia, they often picture its beautiful Adriatic coastline, fine wines, and hearty alpine dishes. But did you know that this northern Italian region is also home to some of the freshest trout in the country?
Friuli’s rivers, fed by melting snow from the Alps, provide the perfect environment for trout farming. Local fish, especially trota iridea (rainbow trout) and trota fario (brown trout), have been part of the region’s diet for centuries. Whether grilled, smoked, or baked, trout is a staple in Friulian cuisine.
With over 2,500 kilometers of pristine rivers and streams, Friuli produces more than 40% of Italy’s trout, making it a prime location for delicious freshwater fish dishes. So it is not surprise that the Friuli region also has a number of fantastic trout based recipes.
Therefore Trota all’ Udinese is an excellent example of how simple ingredients can highlight natural flavours.
A simple yet flavourful baked trout recipe that highlights the region’s fresh, high-quality ingredients.
Ingredients for Trota all’ Udinese
Trota all’ Udinese is all about fresh, high-quality ingredients. Here’s what you need:
- 2 whole trout, gutted, scaled, and washed
- 2 lemons (one for marinade, one for serving)
- Extra virgin olive oil (the best quality you can find)
- 125 ml white wine (Friulano or Pinot Grigio works well)
- 1 tsp dried oregano or marjoram
- Salt and pepper to taste
How to Make Trota all’ Udinese
This Trota all’ Udinese recipe is easy to follow, even if you’re new to cooking fish.
1. Prepare the Trout
Pat the trout dry with a paper towel. This helps it bake evenly.
2. Make the Marinade
Mix the juice of one lemon with a drizzle of olive oil, dried oregano, salt, and pepper.
3. Marinate the Fish
Then place the trout in a baking dish. Brush the marinade over the fish, ensuring it’s well-coated. Let it sit for about an hour, turning occasionally so the flavors soak in.
4. Bake the Trout
Preheat the oven to 180°C (350°F). Pour the white wine into the baking dish and bake for 30 minutes. Baste the fish a few times with the cooking juices to keep it moist. The trout is ready when the flesh easily separates from the bone.
5. Serve and Enjoy
Serve hot with lemon wedges. Trota all’ Udinese pairs beautifully with roasted potatoes, a fresh green salad, or polenta, a classic Friulian side.
When to Eat Trota all’ Udinese
Trota all’ Udinese is enjoyed year-round in Friuli, but it’s especially popular in spring and summer when fresh trout is abundant. It’s a light yet satisfying meal, perfect with a glass of Friulano wine. SoTrota all’Udinese just proves that great Italian food doesn’t have to be complicated. With just a few fresh ingredients and simple steps, you can enjoy the flavors of Friuli at home. Whether you’re new to cooking fish or looking for a light and tasty meal, this traditional recipe is a must-try.
Buon appetito! 🇮🇹
More Friuli Recipes
- Jota – the thick winter soup of beans, sauerkraut and smoked pork that defines Friuli cooking.
- Goulash alla Triestina – Trieste’s version of Hungarian goulash, beef slow-cooked with paprika and onions.
- Spaghetti con Sardine e Pomodoro – spaghetti with sardines and tomato, a simple Friulian coastal dish.
Trota all’ Udinese
Ingredients
- 2 trout (gutted, scaled and washed)
- 2 lemons
- extra virgin olive oil
- 125 ml white wine
- 1 tsp dried oregano or marjoram
- salt and pepper (to taste)
Instructions
- Pat the trout dry with a paper towel and place in a baking tray. Pre-heat the oven to 180°C.
- Make a marinade with the juice of one of the lemons, dried herbs and some salt and pepper. Brush over the trout and leave to marinate for an hour. Turn the fish a few times to make sure the whole fish is covered.
- Add the wine to the baking tray and bake the trout for about 30 minutes, basting the trout a few times with the juices. The trout is cooked when the meat just pulls away from the bones.
- Serve immediately with lemon wedges.
