Made a couple one of these the other week. Packed one up in a vacuum food bag and froze it. Then thawed it the other day and did the boil-in-a-bag thing (bain marie); just 10 minutes and it was ready! And still delicious after freezing. The pisto was a tad watery around the edges and ¡the seam of the bag failed! At exactly the moment that I got the bag out of the water, placed it on the counter, then was picking it up again to cut it open - - the bottom edge of the bag opened spontaneously. The fish & salsa exited gracefully all on its own (although not onto the plate).
Trout: Clean, dehead, trim tail, butterfly it open, remove the spine & bones from the inside. Leaving you a complete looking fish with 2 filets still attached to the skin and each other.
Pisto: large brunoisse: 1 red pepper, 1 green pepper, 1 yellow pepper, 1 onion, 3 cloves garlic, 3 shallots, olive oil (x-virg)
You want to have distinguishable pieces of everything once the pisto is cooked so cut the pieces evenly, equally sized, about 1cm [1/2"] is what I did.
Preheat oven: 180C
Instructions:
Oil into the pan
Cook onions slowly (do not brown) until starting to get soft
Add shallots & garlic once onions have started releasing some juices.
Add the various peppers and cook over medium heat; stirring from time to time
At some mysterious moment the volume will suddenly start to shrink in the pan. This indicates that things are getting cooked. Maybe after 10 minutes or so.
Remove from heat; the pisto will not be quite finished yet. It will finish in the oven.
Put the trout in an oiled ovenproof pan and fill with some pisto, fold closed; place excess pisto around fish.
Oven it for 10/15 minutes; until fish is cooked (internal temp of 60)
If, like me, you are preparing this for reheating later, leave the fish under-done (internal temp of 50) so it can be "finished" when it's reheated.
