Rainbow Trout With Squash Medley Rainbow Trout With Squash Medley

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Lara McGraw

When in season, use summer squash varieties such as zephyr, gold bar or Italian zucchini in this simple vegetable medley.

  • Total time 20 minutes
  • Portion size 4 servings

Ingredients

  • 2 each green and yellow zucchini , cut lengthwise in 1/4-inch thick slices
  • 4 skin-on rainbow trout fillets (each about 180 g)
  • 1 teaspoon herbes de Provence
  • 1 teaspoon salt , divided
  • 1 lemon , sliced and seeded
  • 1 clove garlic , minced
  • 1/4 cup olive oil
  • 2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 1 cup rinsed drained canned navy beans
  • 1/4 cup chopped dill (approx)
  • 1/4 cup chopped parsley leaves

Method

Preheat barbecue to medium-high heat (about 375°F); generously grease grill. Place zucchini on grill; cook, flipping once, until grill marked, about 4 minutes. Transfer to cutting board; coarsely chop.

Meanwhile, arrange four 11-inch squares of foil on work surface; place 1 fish fillet in centre of each. Sprinkle with herbes de Provence and 1/2 tsp of the salt; top with lemon slices. Bring together 2 opposite ends of foil and fold down, leaving room inside for expansion; fold in remaining sides to seal. Place packets on grill; cook until fish flakes easily when tested, about 5 minutes.

In large bowl, whisk together garlic, oil, lemon zest, lemon juice and remaining 1/2 tsp salt. Add zucchini, beans, dill and parsley; gently toss to coat. Serve with fish; garnish with additional dill, if desired.

Nutritional facts Per serving: about

  • Fibre 5 g
  • Sodium 834 mg
  • Sugars 4 g
  • Protein 40 g
  • Calories 447
  • Total fat 24 g
  • Potassium 1312 mg
  • Cholesterol 93 mg
  • Saturated fat 5 g
  • Total carbohydrate 18 g

%RDI

  • Iron 19
  • Folate 57
  • Calcium 17
  • Vitamin A 37
  • Vitamin C 77
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Lunch & Dinner

Rainbow Trout With Squash Medley

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