Zucchini-stuffed rainbow trout

AT A GLANCE

  • Serves 6 people

Share this among friends with a couple of sides - a crisp green-leaf and potato salad would be ideal.

  • 4 green zucchini, diced
  • 1 cup (firmly packed) flat-leaf parsley, coarsely chopped
  • 1 rosemary sprig, leaves removed
  • 2 thyme sprigs, leaves removed
  • 12 Ligurian olives, pitted, crushed
  • 2 garlic cloves, thinly sliced
  • 1 baby preserved lemon, rind only, rinsed and finely diced (see note)
  • 12 thin slices prosciutto
  • 6 rainbow trout (400gm each), cleaned
  • 400 ml dry white wine
  • ¼ cup extra-virgin olive oil
  • To serve: lemon wedges and aïoli (optional)
01   Preheat oven to 190C. Combine zucchini, herbs, olives, garlic and preserved lemon rind in a bowl, season to taste and set aside.
02   Place 6 lengths of kitchen string on a work surface. Place 2 prosciutto slices over each, then place a trout on top. Fill trout cavities with zucchini mixture (reserve remainder), then wrap prosciutto around and secure with string.
03   Place trout on a roasting tray lined with baking paper, drizzle with wine and oil, scatter remaining stuffing over, season to taste and roast until fish is just cooked through (15-20 minutes). Serve hot or warm with lemon wedges and a dollop of aïoli.

Note Baby preserved lemons are available from Simon Johnson; if they're unavailable, substitute ½ small preserved lemon.

Topics:

WHITE WINE, MODERN AUSTRALIAN, GARLIC, MAIN, ZUCCHINI, OLIVES, ROSEMARY, PROSCIUTTO, CHRISTMAS, SEAFOOD, TROUT, SUMMER, THYME, DRINK SUGGESTION

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

VANESSA AUSTIN

Drinking Suggestion:

FINE ROSÉ CHAMPAGNE. , suggested by MAX ALLEN

FEATURED IN

Dec 2012

Dec 2012

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