Summary

Ingredients

• 2 trout (s), á 400 g
• Salt and pepper, whiter
• 50 g oil (olive oil)
• 2 zucchini
• 150 g mozzarella
• 40 g parmesan, rated
• 0.5 ½ onion (s)
• 180 g rice (lon rain rice)
• butter
• 50 g flaked almonds
• 20 g pistachios
• Lemon (s), for garnish
• parsley
• Lemon juice

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Instructions

1. Wash the fish and pat dry, season with a little lemon juice, salt and white pepper.
2. Cut the courgette into attractive slices, finely chop the onion, cut the cheese into slices approx. 1/2 cm thick, mix the almond flakes and pistachios together. Heat the oil and fry the trout on both sides almost cooked, remove from the pan and drain well.
3. Line the baking sheet with baking paper, place the fish on top and cover with mozzarella slices, arrange the zucchini slices next to them and sprinkle with grated parmesan. Bake the trout in a preheated oven at 190 degrees until the mozzarella and parmesan has melted.
4. Meanwhile, heat the butter and sweat the onion, rice and almond-pistachio mixture in it, add water and cook everything covered until soft.
5. Arrange the trout with the zucchini slices, the baked cheese and the rice on a preheated platter, garnish with parsley and lemon wedges.