Trout with Zucchini Noodles

Trout with Zucchini Noodles

Ingredients 

For the trout: 

• 8–10 ounces trout SGC# 488212 
• 1 garlic clove, smashed SGC# 192922 
• 1–2 tablespoons olive oil SGC# 053059 
• salt and pepper to taste SGC# 052100; SGC# 169540 

For the Noodles: 

• 1 tablespoon olive oil SGC# 053059 
• 1 onion, sliced thin SGC# 191966 
• 3 garlic cloves, rough chopped SGC# 192922 
• 12–16 ounces zucchini noodles (zoodles) SGC# 195724 
• salt and pepper to taste SGC # 052100; SGC# 169540 
• 2 teaspoons lemon zest SGC# 192676 
• ½ cup chopped Italian parsley SGC# 193135 
• 1 tablespoon lemon juice SGC# 192676 

Instructions: 

1. Preheat oven to 375F
    
2. Heat oil in a medium skillet over medium heat and add smashed garlic clove and swirl to infuse garlic into the oil. 
    
3. Pat fish dry and season with salt and pepper. Sear both sides until golden. (TIP: If you let the fish sear without moving it too much, it will form a crust and release itself naturally from the pan. If it sticks, it is usually that you are moving or lifting it too soon.) Once both sides are golden, place in the warm oven until cooked  through to your liking. (roughly 3 – 6 minutes – time will depend on thickness of the cut) 
    
4. In a large skillet, heat more oil over medium heat and add shallots and garlic, stirring until softened and fragrant, about 3 minutes. Add zucchini noodles and season with salt and pepper. Sauté until noodles soften, about 4 minutes. Toss in lemon zest, fresh parsley and a squeeze of lemon. Taste for salt and lemon and adjust if necessary. Divide among two bowls and top with the trout