WildCheff Tuscan Oven Roasted Trout and Potatoes

Ingredients

4 small trout (approx. ¾ lb each) cleaned and filleted

1 ½ lb of Maine or PEI potatoes – thinly sliced (all purpose potatoes)

½ T of WildCheff Lemon/Pepper

½ T of WildCheff Tuscan Upland Game Blend

2-3 oz Sun-dried tomatoes, sliced

3-4 shallots, sliced

2 garlic cloves minced

2 T unsalted butter cut into small pieces

Olive oil (light olive oil is best for baking)

White wine

Directions

Pre-heat oven to 375 degrees.

Drizzle olive oil to coat in bottom of large casserole dish. Arrange potato slices in rows in bottom of pan by slightly overlapping them. Sprinkle some WildCheff Lemon/Pepper, Tuscan Blend and fresh minced garlic, shallots, and sun-dried tomato slices over top of potatoes – then drizzle a little olive oil over top of potatoes and dot with some small pieces of butter. Layer the remaining potato slices and repeat process.

Cover the casserole dish and bake for approx. 20 minutes. Uncover the dish and bake for approximately another 20 minutes until the potatoes are almost tender (check by inserting a knife). Remove the casserole dish from the oven. Season both sides of trout fillets with both WildCheff Blends a small amount of olive oil. Place trout fillets on top of potatoes. Add a splash of white wine over fish. Return dish to oven and bake until the trout fillets are opaque throughout (approx. 10 minutes). Remove from oven and let rest for 10 minutes before serving. Great accompanied with a seasonal veggie.

Option: Drizzle a tiny bit of extra virgin olive oil over plated dish when serving.

Wine selection: Riesling, Sauvignon Blanc, Chardonnay

Note: Red and Purple potatoes also work great in this dish and add another splash of color.

Serves 4