Parmesan-crusted Trout with Marinated Zucchini

Here is a tasty recipe that combines the delicate flavor of trout with the savoriness of Parmesan and the freshness of marinated zucchini.

Ingredients

• 4 trout fillets
• 2 zucchini
• 100 g of grated Parmesan
• 1 lemon (juice and zest)
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh aromatic herbs (for example, thyme or parsley)
• 1 clove of garlic
• Balsamic vinegar

Preparation

1. Start with marinating the zucchini: wash the zucchini, cut them into thin slices and put them in a bowl.
2. Add the juice of half a lemon, a bit of grated zest, salt, pepper, and a drizzle of extra virgin olive oil.
3. Let the zucchini marinate for about 30 minutes.
4. In the meantime, preheat the oven to 200°C (392°F).
5. Take the trout fillets and make sure they are clean and boneless. Season with a little salt and pepper.
6. Place the trout fillets on a baking sheet lined with parchment paper.
7. Sprinkle the fillets with the grated Parmesan, trying to create an even crust.
8. Bake for about 10-15 minutes, until the cheese becomes golden and crispy.
9. While the trout is in the oven, take the marinated zucchini and sauté them in a pan with a clove of garlic and the chosen aromatic herbs for a few minutes until they become slightly golden.
10. Once the trout is ready, plate it together with the sautéed zucchini.
11. If you wish, you can drizzle some balsamic vinegar over the zucchini for a touch of acidity.

Curiosity

Trout is a freshwater fish highly appreciated in European cuisines for its tender and delicate meat. The Parmesan crust not only contributes to flavoring the fish but also helps to keep it moist during cooking, preventing it from drying out too much. Moreover, the use of marinated zucchini adds an interesting variety of textures to the dish. This recipe represents a perfect balance between the flavors of Italian cuisine and the elegance of a sophisticated fish dish.