Baked Trout with Pumpkin Seed Crust and Warm Zucchini, Fennel, and Herb Yogurt Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Pat the trout fillets dry with paper towels and place them on the tray skin-side down. Season them with half of the salt and half of the black pepper.

3. 3

   In a small processor or with a knife, roughly chop the pumpkin seeds. Mix them in a bowl with 1 tablespoon olive oil, the sweet paprika, garlic powder, and ground cumin until the mixture is moist and crumbly.

4. 4

   Press the pumpkin seed mixture onto the top of each trout fillet to form an even crust. Bake for 12 to 15 minutes at 220 °C / 425 °F, until the fish is just cooked through and the crust is golden.

5. 5

   While the trout bakes, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook for 2 minutes until softened.

6. 6

   Add the fennel and cook for 4 minutes, stirring occasionally. Add the zucchinis, the remaining salt, and the remaining black pepper; sauté for 5 to 6 minutes until the vegetables are tender but still slightly firm.

7. 7

   In a small bowl, mix the plain unsweetened Greek yogurt with the lemon juice, lemon zest, fresh dill, fresh parsley, Dijon mustard, and the remaining tablespoon olive oil until creamy and light.

8. 8

   Remove the trout from the oven and let it rest for 2 minutes. Transfer the warm zucchini and fennel mixture to a serving platter and spoon the herb yogurt sauce over it or serve it on the side.

9. 9

   Serve one trout fillet per portion with the warm zucchini and fennel salad and the herb yogurt sauce.