Trout with Lemon-Caper Salsa, Creamy Polenta, and Seared Zucchini

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.