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Zucchini-stuffed rainbow trout

Recipe for zucchini-stuffed rainbow trout.

By Lisa Featherby
  • 20 mins preparation
  • 20 mins cooking
  • Serves 6
  • Print
Zucchini-stuffed rainbow trout
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)


  • 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