This elegant whole ocean trout with zucchini flower and parsley sauce will be the highlight of the Christmas feast.
- Preheat oven to 180°C. Using kitchen scissors, trim belly flaps of fish slightly, then place in a large oiled roasting pan. Season fish cavity, then stuff with lemon slices and marjoram and pour over wine. Wrap the tail in a piece of oiled foil to prevent it burning, then cover the pan with foil. Roast fish for 35 minutes or until just cooked through. While the fish is hot, starting at the head end, carefully peel back the skin and discard. Remove the fins and discard.
- For sauce, remove the flowers from zucchini, tear them roughly and set aside. Finely chop zucchini. Heat 1 tablespoon oil in a frying pan over medium heat and cook zucchini for 2–3 minutes or until soft. Finely chop the blanched, dried parsley, then combine in a bowl with garlic, remaining oil, lemon, capers, zucchini and flowers. Serve fish with the sauce spooned over.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set