Slow-roasted McFarland Trout on a bed of fig leaves
minimo is a women-owned natural wine shop and wine bar in the Jack London district of Oakland. Owners Erin & Sarah love slow-roasting McFarland Trout on a bed of fig leaves from their backyard tree, using a recipe from Samin Nosrat’s Salt, Fat, Acid, Heat. It’s ideal for dinner parties because it can be prepared ahead of time and served at room temp.
Preheat the oven to 225°F
Lay a bed of fig leaves on a baking sheet
Season both sides of the fish with salt, drizzle olive oil onto the fish and rub it evenly with your hands. Roast for 40-50 minutes, until the fish begins to flake in the thickest part of the filet. Because the method is so gentle on its proteins, the fish will appear translucent even when it’s cooked.
Once cooked, break into large rustic pieces and spoon herb salsa or yogurt-herb sauce on top. Or separate into smaller pieces for the centerpiece of a salade niçoise.
Pair any version of roasted trout with a dry sparkling rosé or an orange wine (in which white grapes are fermented with their skins). Both typically have bright acidity that beautifully balances the richness of trout.