In our humble opinion, rainbow trout is a fish that works well in every season. With the addition of a delicious roasted pepper and chive pesto and zucchini noodles ("zoodles!"), this dish is as much of a work of art for the taste buds as it is for the eyes!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Roasted Red Pepper Pesto(ContainsMilk/Lait, Tree Nut/Noix)
Parmesan Cheese, shredded(ContainsMilk/Lait)
Prep: Boil a large pot of salted water. Wash and dry all produce. Mince or grate the garlic. Zest, then halve the lemon. Slice a long piece off the side of each zucchini. Laying the flat edge on your cutting board, slice lengthwise into 1/4-inch wide slices. Stack them up and carefully cut them into thin strands. (They should look like linguine!)
Cook the pasta: Add the pasta to the boiling water and cook for 9-10 min, until al dente. Drain, reserving 1/4 cup pasta water (double for 4 people).
Cook the fish: Meanwhile, season the trout with salt and pepper. Heat a large non-stick pan over medium-low heat. Add a drizzle of oil, then the fish to the pan and cook until golden brown on the outside and opaque in the centre, 3-4 min per side. Transfer the trout to a plate and flake into bite-sized pieces.
Cook the zucchini: Add another drizzle of oil in the same pan. Add the zucchini and garlic. Cook, stirring occasionally, until zucchini is tender and they go a bit floppy, 3-4 min. Add the pasta, lemon zest and pesto. Toss, adding some reserved pasta water if mixture is too thick. Season with salt and pepper. Squeeze over lemon juice to taste.
Finish and serve: Divide pasta between plates and sprinkle with parmesan cheese. Enjoy!