Zucchini Spaghetti with Baked Trout
A source of fiber and omega-3 fatty acids, this dish supports heart health and improves digestion. The delicate taste of trout combined with the aroma of basil and garlic creates a harmonious blend. Perfect for a light dinner or lunch.
A light keto pasta-style dish with zucchini ribbons instead of wheat spaghetti, plus baked trout in a passata and basil sauce. Add the zucchini at the very end so it stays firm.
Season the trout with salt and bake at 180 °C for about 15 minutes, then break it into large pieces.
Cut the zucchini into long thin strips with a knife or spiralizer. Finely chop the onion, garlic, and basil.
Fry the onion and garlic in olive oil for 3-5 minutes.
Add passata, soy sauce, water, black pepper, and the trout pieces. Reduce the sauce for about 5 minutes.
Add the zucchini spaghetti and basil, stir for 30-60 seconds, and remove from the heat. Adjust the salt to taste.
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