Garlic Trout Pasta

Confiting garlic breaks down the staunch bitterness and gives it a softer, sweeter flavor. So it pairs well with minced fish tossed with pasta. Make extra garlic to keep in the oil for salads, more pasta, roasting with vegetables (or fish or meat) - any way you’d usually use garlic or oil. We’ve brushed the oil onto roasted artichokes and thrown the garlic into roasting chicken. You’ll use it quicker than you expect!

Garlic Trout Pasta

inspired by Missy Robbins' 20-clove Pomodoro Recipe

Ingredients (as shown in video):
2/3 cup olive oil
30 cloves garlic
8 oz steelhead trout or salmon filet 1 14 oz can diced tomatoes
1/4 teaspoon dried oregano 1/4 teaspoon dried thyme
salt and pepper to taste

Pasta of choice

*Use half the garlic for a recipe of fish. Save the rest for dressing, roasting meat or vegetables, etc. Anywhere you'd usually use garlic and/or olive oil.

Extra fish sauce can be frozen.