4 to 5 tablespoons olive oil, divided 1/4 cup minced shallots 2 ounces finely diced pancetta or bacon 2 teaspoons lemon juice 1 tablespoon drained nonpareil capers 1 tablespoon chopped fresh sage 4 boned trout, about 7 ounces each Salt Freshly ground black pepper Sage leaves for garnish

Step 1 Heat the oven to 500 degrees. Heat 2 tablespoons olive oil in a small saute pan and cook the shallots and pancetta until lightly browned, about 5 minutes. Stir in the lemon juice, capers and sage and remove from the heat. Keep warm.

Step 2 Oil a baking sheet large enough to hold all the trout in a single layer. Lay the fish skin side down on the sheet and brush the tops with oil. Season lightly with the salt and pepper. Roast until the fish is just firm, about 5 minutes. Transfer to serving plates and spoon the pancetta mixture over each fillet. Garnish with sage and serve at once.

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