Ingredients
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1 lb 10 oz (750 g) baby new Potatoes
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3 medium Onion
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Salt
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freshly ground Black Pepper
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3 tbsp Olive Oil
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4 small Zucchini
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6 Trout
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For the Sauce
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6 tbsp freshly chopped Parsley
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1 large finely grated Lemon Juice
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6 tbsp Butter
Directions
A wonderful all-in-one dish—new potatoes, onions, and zucchini with lightly cooked trout filets and a fresh sauce.
Steps
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1
Done
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Preheat the oven to 400˚F (200˚C). Put the potatoes and onions in a pan, cover with cold salted water, bring to a boil, and cook for 10 minutes or until just tender. |
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2
Done
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Drain, toss in half the oil, season with black pepper, and arrange in a single layer in a large roasting pan or ovenproof dish (two pans or dishes for 12). Roast for 20 minutes (30 minutes for 12) or until the potatoes and onions are just tender. |
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3
Done
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Toss the zucchini in a bowl with the remaining oil and season with salt and freshly ground black pepper. |
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4
Done
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Season the flesh side of the trout with salt and freshly ground black pepper. Stir the contents of the roasting pan, then lay the trout skin side up in a single layer on top of them. Scatter the zucchini around the fish. Return to the oven and cook for 12–15 minutes (20–30 minutes for 12) or until the fish is tender. |
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5
Done
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Meanwhile, make the sauce: mix the parsley, lemon zest, and lemon juice together in a bowl. Stir in the butter and season with salt and freshly ground black pepper. |
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6
Done
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Peel the skin from the fish and discard. Transfer to a serving plate with the vegetables, then spoon some of the hot sauce over the top. Serve the rest of the sauce separately. |
