Lemon-Caper Trout over Zucchini, Spinach and White Bean Sauté with Almond Crunch

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Spread the sliced almonds on a small tray and toast for 4 to 6 minutes, watching carefully so they do not burn. Set aside.

2. 2

   Pat the trout fillets dry with paper towels. Season them with 1/2 teaspoon salt, black pepper, sweet paprika, and the finely grated zest of the lemon.

3. 3

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the trout and sear for 2 minutes on the first side and 1 minute on the second side.

4. 4

   Transfer the skillet to the preheated oven at 200 °C / 400 °F and bake the trout for 6 to 8 minutes, until just cooked through and it flakes easily. Remove and set aside.

5. 5

   While the trout cooks, heat the remaining 1 tablespoon plus 1 teaspoon olive oil in another large skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until softened.

6. 6

   Stir in the garlic, capers, and dried oregano. Cook for 30 seconds, stirring to perfume the oil.

7. 7

   Add the zucchini, 1/4 teaspoon salt, and 2 tablespoons lemon juice. Sauté for 4 to 5 minutes until the zucchini is tender but still slightly firm.

8. 8

   Add the cooked white beans and the water. Cook for 2 minutes, stirring gently so the beans heat through and the liquid forms a light glaze.

9. 9

   Add the fresh spinach and half of the parsley. Cook for 1 to 2 minutes until the spinach wilts. Taste and adjust with the remaining salt if needed.

10. 10

    Spoon the zucchini, spinach, and white bean sauté onto plates. Top each portion with a trout fillet and finish with the toasted almonds, the remaining parsley, and a few extra drops of lemon if desired.