Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Preheat the oven to 200 °C. Cut the zucchini into slices about 1 cm thick. Chop the parsley, press the garlic, and finely zest and juice the lemon. Coarsely chop the capers. Pat the fillets dry with a paper towel.
Sear the zucchini
Heat 20 ml of olive oil in a large pan. Sear the zucchini in a single layer; if it does not all fit, cook it in two batches. Cook for about 3 minutes on each side, until tender with distinct golden-brown patches. Sprinkle with 2 g of salt and 0.3 g of black pepper, then set aside.
Cook the creamy polenta
Bring 700 ml of water and 300 ml of milk to a boil in a saucepan. Add 3 g of salt and slowly pour in the polenta, stirring constantly. Reduce the heat and cook, stirring frequently, for the time indicated on the package, usually 5 to 8 minutes, until thickened and no longer raw-tasting or grainy. Stir in the butter and Parmesan, cover, and set aside.
Bake the trout
Place the fillets skin-side down on a baking sheet lined with parchment paper. Brush with 10 ml of olive oil, season with the remaining 2 g of salt and the remaining 0.7 g of pepper. Bake at 200 °C for about 10 to 13 minutes, depending on thickness; the flesh should be opaque and flake easily.
Finish the salsa and serve
Mix the capers, chopped parsley, garlic, lemon zest, lemon juice, and the remaining 15 ml of olive oil. Stir the polenta briefly; if it has thickened too much, loosen it with 1 to 2 tablespoons of hot water. Divide the polenta and zucchini among plates, add the trout, and spoon the lemon-caper salsa on top.
