Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 23rd August, 2017 and receive a free copy of The Cook’s Table by Stephanie Alexander!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Zucchini-stuffed rainbow trout


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

You'll need

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

  • 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.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Fine rosé Champagne.

Featured in

Dec 2012

You might also like...

Beef cheek recipes

recipes

T-bone steaks with garlic buttered mushrooms and mash

A culinary Tour de France

recipes

Spiced lamb chops with silverbeet, chickpeas and yoghurt

Pave de boeuf with Roquefort sauce and gratin dauphinoise

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×