Baked trout with zucchini and lemon potatoes

Ingredients

For 1 serving

• Trout160 g
• Zucchini1
• Potatoes150 g
• Extra virgin olive oil6 g
• Lemon0.5
• Parsleyto taste
• Saltto taste

Contains: fish

In season: June – September

Method

1. Heat a conventional oven to 200 °C. Peel the potatoes and cut them into roughly 2 cm cubes; wash and trim the courgette and slice it into rounds about 1 cm thick.
2. In a baking tray toss the potatoes and courgette with the oil and a pinch of salt and roast for 20 minutes, until they start to colour.
3. Meanwhile wash the lemon and cut a few thin slices; rinse the trout, pat dry and salt it, inside too if whole.
4. Lay the trout on the vegetables with the lemon slices on top and in the belly and cook for another 12–15 minutes, until the flesh is pale pink and opaque and lifts easily off the bone.
5. Finish with chopped parsley and serve.