Italian-Style Trout

4 whole trout, each weighing more than 1/2 lb
5 tablespoons olive oil
4 bay leaves
4 slices pancetta
2 French shallots, chopped
1 fresh tomato, cubed
24 green olives, pitted
2 tablespoons fresh parsley, chopped
1/2 cup dry white wine
Fresh ground pepper to taste

Method:
  1. Preheat oven or grill to 400 degrees.
  2. Place each trout in center of a sheet of greased aluminum foil.
  3. On each trout, place 1 bay leaf and 1 slice pancetta. Divide up the shallows, tomato cubes and olives over trout. Sprinkle with parsley.
  4. Moisten with white wine and add pepper to taste.
  5. Fold over aluminum foil to form packets.
  6. Cook in the center of oven or grill for 12 to 15 minutes, depending on size of trout. Serve immediately with seasonal vegetables.

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