Flavors and Recipes

Baked trout fillets with onions and balsamic vinegar of Modena IGP PONTI

Easy x4

Pour the seasoned fillets with salt and pepper in a slightly greased baking dish with olive oil. Slice celery and garlic and arrange over the fillets. Deep aromas: onions, white wine, Balsamic Vinegar of Modena IGP PONTI and the fish stock. Cover the baking dish with aluminum foil and bake at 200 degrees for about twenty minutes.

4 fillets of sea trout (about 100g each)
30 g of celery
30 g of leek
10 g Basil
parsley
thyme
80 g onions Peperlizia with Balsamic Vinegar of Modena IGP PONTI
20 ml of Balsamic Vinegar of Modena IGP PONTI
30 ml white wine
50 ml of fish broth
20 ml of extra virgin olive oil
salt and pepper.