King trout and Lebanese zucchini recipe | Gourmet Traveller
King trout and Lebanese zucchini recipe - Heat oil in a frying pan over high heat, pat trout dry with paper towels and lightly season the skin with salt and freshly ground black pepper.
Ingredients
- 1 tbsp extra-virgin olive oil
- 6 king trout fillets (180gm each), skin on
- 6 Lebanese zucchini or other small zucchini, trimmed and quartered lengthways
- 2 tbsp butter, softened
- 1 tbsp lemon juice
- 3 dill sprigs, coarsely chopped
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