Lemon Trout with Zucchini Salad

Trout might be in your regular dinner repertoire, but this zesty version is certain to give a familiar dish a brand-new lease on life. Bathe your trout in a vibrant mix of fresh herbs and oil… and voilà! You now know the secret for a quick and easy meal that doesn’t skimp on taste.

On a Lage Sheet Pan, gently toss the zucchini, pepper and lemon and season with salt, pepper and a sprinkle of sugar and spread out over the surface of the pan. Allow to sit at room temperature while cooking the fish.

In a 30 cm Iron Handle Skillet over low-heat, melt the butter with the oil. Add the shallots, garlic and bay leaves and cook until softened, about 5 minutes. With a slotted spoon, remove the shallots, garlic and bay leaves. Reserve.

Raise the temperature of the Iron Handle Skillet to medium-high. Add the fish fillets skin side down and cook for 5 minutes while basting with butter. Add the maple syrup and the pepper. Continue to baste the fish with the liquid for 5 minutes or until the fish is cooked through. Before serving, add the chopped herbs and lemon slices.

Pat the seasoned vegetables dry with a clean dishtowel or absorbant paper and toss with the radicchio, lemon juice and walnut oil. Season with salt and pepper to taste. Serve in the Cereal Bowl.

Serve the trout filets in the Iron Handle Skillet with the salad on the side. Add the shallots, garlic and bay leaves back to the Iron Handle Skillet for serving.