| | Prosciutto-wrapped trout with cured zucchini salad
Prosciutto-wrapped trout with cured zucchini salad
Prosciutto-wrapped trout with cured zucchini salad 4.3-5 9
  • Calories: 2886 kj
  • Fat: 37.5g
  • Carbohydrates: 2.6g

How to Make:

  1. Combine butter and garlic in a small bowl. Season. Slice 1 lemon in half, then slice one half into 4 slices, reserving other half. Place 1 lemon slice, 1 rosemary sprig and a spoonful of butter mixture into the cavity of each trout. Wrap with 2 slices of prosciutto to enclose. Drizzle fish with 3 tsp of the oil. Rub to coat. Season with pepper.
  2. Cut remaining 2 lemons in half. Drizzle the cut side with 1 tsp of the oil. Season.
  3. Juice the reserved lemon half and pour into a glass bowl. Stir in vinegar, chilli and remaining oil. Season well. Add the zucchini ribbons and toss gently to combine. Set aside for 10 minutes to allow the flavours to develop.
  4. Meanwhile, grease a barbecue and heat on medium-high. Cook the trout, turning, for 8 minutes or until just cooked through. Transfer to a plate. Cook the lemons, flesh side down, for 2 minutes or until charred and caramelised.
  5. Add the mint and dill to the zucchini mixture. Toss to combine. Arrange the salad on a plate with the trout and grilled lemons.
Time for preparing:
10 min.


  • 40g butter, at room temperature
  • 1 garlic clove, crushed
  • 3 small lemons
  • 4 fresh rosemary sprigs
  • 4 (about 1.5kg) whole fresh rainbow trout, scaled, gutted
  • 8 wide slices prosciutto
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tablespoons white balsamic vinegar
  • 1 fresh long red chilli, deseeded, finely chopped
  • 5 (about 500g) zucchini, peeled into ribbons
  • 1/3 cup fresh mint leaves, torn
  • 1/4 cup fresh dill sprigs