Brown rice bowl with baked trout, zucchini and lemon

Ingredients

For 1 serving

• Brown rice65 g
• Trout160 g
• Zucchini1
• Extra virgin olive oil10 g
• Lemon0.5
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: fish,

In season: May – September

Method

1. Bring a pan of water to the boil, salt it and cook the brown rice over a medium heat for 35 minutes, until tender with separate grains.
2. Meanwhile turn the oven on to 190 °C (conventional). Wash the courgettes and slice them into rounds about half a centimetre thick; chop the parsley, slice half the lemon thinly and squeeze the other half.
3. Put the trout on a tray lined with baking paper, rub it with a drizzle of oil, salt it and cover it with the lemon slices and half the parsley. Bake for 15 minutes, until the flesh is opaque and comes away easily from the skin.
4. Meanwhile heat the remaining oil with the crushed garlic clove in a frying pan over a medium heat, add the courgettes and a pinch of salt and sauté them for 8–10 minutes, stirring, until tender and lightly golden; remove the garlic and add the rest of the parsley.
5. Drain the rice and build the bowl with the rice, courgettes and trout in pieces, drizzled with the lemon juice.