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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)


  • 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
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At A Glance

  • Serves 6 people

Drink Suggestion

Fine rosé Champagne.

Featured in

Dec 2012

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