Ocean trout with zucchini flower and parsley sauce

Recipes / Fish

This elegant whole ocean trout with zucchini flower and parsley sauce will be the highlight of the Christmas feast.

Recipe «Ocean trout with zucchini flower and parsley sauce» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 3kg whole ocean trout, cleaned, head removed, Olive oil, to brush, 2 lemons, sliced, 1 bunch marjoram, 1 cup dry white wine , 12 zucchini flowers, with zucchini attached, 160ml extra virgin olive oil, 1 bunch flat-leaf parsley, leaves picked, blanched, drained, squeezed dry , 1 clove garlic, finely chopped, 2 lemons, peeled, segmented, chopped, 1/4 cup salted capers, rinsed, soaked for 10 minutes.

Ingredients:

  • 3kg whole ocean trout, cleaned, head removed 
  • Olive oil, to brush 
  • 2 lemons, sliced 
  • 1 bunch marjoram 
  • 1 cup dry white wine 
  • 12 zucchini flowers, with zucchini attached 
  • 160ml extra virgin olive oil 
  • 1 bunch flat-leaf parsley, leaves picked, blanched, drained, squeezed dry 
  • 1 clove garlic, finely chopped 
  • 2 lemons, peeled, segmented, chopped 
  • 1/4 cup salted capers, rinsed, soaked for 10 minutes 

Instructions

  1. 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.
  2. 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.