Sautéed Steelhead Trout with Zucchini and Tomato “Ratatouille”

Try this delicious recipe during a busy weeknight
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trout

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Ingredients

  • 4 Ounces olive oil, divided
  • 1 piece of head on boneless trout
  • Salt, to taste
  • 2 vine ripe medium tomatoes, diced
  • White pepper, to taste
  • 1 lemon, sliced thin
  • 2 sprigs of fresh thyme, chopped fine
  • 1 piece of zucchini, seeds out, and cut into moons
  • 1/2 large white onion, chopped fine
  • 2 cloves of garlic, sliced very thin
  • 2 Ounces capers (optional)
  • 8 fresh basil leaves, chopped
  • 1 head Italian flat leave parsley, finely chopped (optional)

Directions

Preheat a large sauté pan, in pan place 2 ounces of olive oil. Season both sides of the fish with salt and pepper. Gently place fish skin side down in the hot pan with oil. Do not move the fish around the in pan.

Place the lemon wheels on top the fish and place in a 350-degree F oven for about 10-15 minutes or until desired doneness.

In another sauté pan add in 2 ounces of olive oil with chopped thyme in the pan for 30 seconds then place in the chopped zucchini with the onions and garlic cook for 4 minutes on medium heat then add onions, capers, and tomatoes seasonal with salt and pepper.

Continue cooking until the onions are translucent then add the fresh basil turn off the heat. Let set for 10 minutes.

For plating, pull the fish from the oven with a spatula place the fish on a large plate then add as much of the ratatouille on top of the fish as you would like I suggest 4 to 5 ounces. Garnish with the fresh parsley and enjoy. 

Steelhead Trout Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Steelhead Trout Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Steelhead Trout Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.