Name: Zucchini-stuffed rainbow trout
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 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)

Zucchini-stuffed rainbow trout

Recipe for zucchini-stuffed rainbow trout.

Serves 6

Prep

20M

Cook

20M

Total

40M

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

Ingredients

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)

Method

Main

1.Preheat oven to 190C. Combine zucchini, herbs, olives, garlic and preserved lemon rind in a bowl, season to taste and set aside.

2.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.

3.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.
Drink Suggestion: Fine rosé Champagne. Drink suggestion by Max Allen
Notes