for 4 person

Marinade

1	organic lemon, grated zest and 2 tbsp of juice
1	garlic clove, finely chopped
3 tbsp	olive oil
½ tbsp	honey
a little	pepper

Trout

4	trout (organic) (approx. 300 g each)
1 tsp	salt
1 bunch	dill
½ bunch	thyme

Courgettes

2	courgettes, cut into pieces approx. 3 cm wide
2	yellow courgettes, cut into pieces approx. 3 cm wide
1	garlic clove, squeezed
20 g	pine nuts
1 tbsp	olive oil
¾ tsp	salt
a little	pepper

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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