Trote all'Udinese

By John, 17 October, 2025
Region
Italy
Description

"Trout in the style of Udine"Udine is a foodie haven northeast of Venice in Friuli-Venezia-Giulia. It has its own cuisine unlike much of the rest of Italy, heavily influenced by Austiran Alpine cooking.

This is another simple fish dish that's great for a weeknight. This fresh trout baked with lemon juice, olive oil, and marjoram comes together with very little effort and it never fails to please. 

In Udine, this is traditionally served with Polenta baked in the Oven.

Yield
2 Servings
Preparation time
1 hour, 5 minutes
Cooking time
35 minutes
Total time
1 hour, 40 minutes
Ingredients
4 T Extra-Virgin Olive Oil
1 t Dried Marjoram
2 Lemon (juice of)
1⁄3 c Dry Vermouth
2 Trout (cleaned)
Instructions

  1. Whisk together the oil, marjoram, and lemon juice.

  2. Place the trout in an oiled baking dish and then brush inside and out with the emulsion.

  3. Marinate the fish for an hour.

  4. Preheat the oven to 350°F.

  5. Drizzle the trout with half a glass of white wine and bake. The fish will take about 35 minutes to cook. Baste them with the cooking juices a few times.

  6. Serve hot with the cooking juices, a slice of lemon, over baked polenta slices.

Source

Traditional