Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Marinade
Trout
Courgettes
How it's done
Marinade
In a small bowl, whisk the lemon zest and all the other ingredients up to and including the pepper.
Trout
Rinse the fish (inside and out) in cold water, pat dry, make approx. 3 incisions (approx. 5 mm deep) on both sides of the fish without damaging the bones. Coat the fish (inside and out) in the marinade, season with salt. Spread the dill and thyme over the fish, place on a baking tray lined with baking paper.
Courgettes
In a bowl, mix the courgettes with all the other ingredients up to and including the pepper, spread on a second baking tray lined with baking paper.
To bake
Approx. 20 mins. in an oven preheated to 200 °C (convection). Remove, serve the courgettes with the trout.
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