Trota in bianco is a traditional fish dish originating from Umbria. The dish is usually made with a combination of cleaned trout, parsley, garlic, lemon juice, olive oil, salt, and black pepper. The trout is placed into a pan and covered with salted water, then simmered until cooked.

The garlic and parsley are mashed into a paste which is then spooned over the cooked trout. The fish is drizzled with lemon juice and olive oil and seasoned with salt and pepper before it's served.