Rainbow Trout w/ Wine Infused Mushrooms & Capered Zucchini

Serves: 2

Prep Time: 15 min
Cook Time: 30 min
Est. WW pts: 8

2 six ounce Rainbow Trout fillets

2 medium mushrooms

2 garlic cloves

1 medium zucchini

1 Tbsp capers

¼ cup white wine

½ tsp dried rosemary

½ tsp dried marjoram

1 Tbsp panko

½ tsp oregano

½ lime

2 Tbsp olive oil

Salt and Pepper to taste

Orange and Lime slices for garnish

Prep:

1)      Mince Garlic

2)      Dice Zucchini

3)      Slice Mushrooms

4)      Rinse fish and pat dry. Mix rosemary, marjoram and panko. Sprinkle mixture on flesh side of both fillets. Season with salt & pepper and set aside.

5)      Turn oven broiler on high

Cooking:

1)      In a sauté pan heat ½ Tbsp olive oil on medium-low. Add garlic and mushrooms, stirring occasionally until then begin to soften. Add salt and pepper to taste and the wine. Cook until there is about 2-3 Tbsp of liquid remaining. Set aside.

2)      Heat large pan on medium heat and add 1 Tbsp olive oil. Place fillets in pan skin side down. Cook in pan for 15 minutes. Place fish in oven and broil for 5 minutes or until panko begins to brown.

3)      Place a small saucepan on medium heat and add ½ Tbsp olive oil. Add zucchini, salt, pepper and oregano. Cover for about 2 minutes. Stir zucchini and cover again for another 2 minutes. Add capers and some juice from jar. Remove from heat.  

To plate:

Spoon zucchini to form a base for the fish. Drape fish allowing zucchini to show. Drain mushrooms reserving the liquid. Spoon mushrooms over fish and one side of the plate. Drizzle juice over mushrooms. Squeeze lime over fish and place orange and lime slices in any arrangement you would like.

 

When baking, follow directions.  When cooking, go by your own taste.  ~Laiko Bahrs