Jenna's Treats & Eats: Lemon Pepper Trout w/Parmesan, Garlic Zoodles
- Jenna McKay
- Oct 6, 2015
- 2 min read
I wish I could say that the reason Katherine asked me to contribute recipes to Grounded Turtle is because I’ve always been a shining example of good eating, but this is not the case. In fact my attitude of moderation and self-love is a new found one. I’ve struggled with my weight for as long as I can remember, and as a result I spent years yo yo and fad dieting. Nothing ever stuck and I was always miserable, I would beat myself up for slipping on a diet and end up stress eating more because of it. Finally I’d had enough, I realized that my obsession with being skinny was hurting my chances of being healthy and happy. So now I don’t tell myself there are evil foods, I don’t pass on the bread and I don’t lose any sleep after eating a cheeseburger on a Saturday night. I just try and keep everything in moderation and you know what? I’m a lot happier.

But my past mind set wasn’t all bad, my flirtations with every passing diet craze did expose me to a lot of new dishes. During the two weeks I “went paleo” I discovered and fell head over heels in love with zucchini noodles. So delicious, so nutritious! They quickly became a staple in our house and I now break out this particular recipe at least once a week.
You can buy a cheap spiralizer at the dollar store, it doesn’t work with crunchier veggies like carrots but is perfect with zucchini. If you don’t feel like buying one you could always just cut the zucchini into even, spaghetti like pieces. I recommended making your noodles a bit before the rest of the dish so that you can get some of the moisture out of zucchini before cooking, otherwise they can come out mushy. I usually put them through the spiralizer in the morning and leave them in the fridge between paper towel and two plates while I’m at work.
Ingredients
For the “pasta”
2 medium zucchini, cut thin or put through the spiralizer
1 cup cherry tomatoes, halved
1 garlic clove, minced
¼ cup parmesan cheese
For the trout
2 trout fillets
¼ tsp dried parsley
¼ tsp ground black pepper
Juice of one lemon
1 Tbsp oil of choice (I use coconut)
Directions
Heat oil in a pan on medium high heat, while it’s heating mix lemon juice, parsley and pepper in a measuring cup. Set aside.
Cook the trout for 5 minutes, flip and cook for 2 more. Add your lemon pepper mixture and cook until trout in done, about 2-4 minutes. Remove from pan and set aside.
Add garlic to the pan and cook until fragrant, toss it the rest of the ingredients and cook until heated through (this won’t take long so keep an eye on it).
Transfer to plates, place the trout on top and enjoy!
P.S. Apologies for the poor photo quality, on the night I took these the hubby worked late and we didn’t end up eating until almost 9 o’clock which meant no natural light to showcase the awesomeness of this dish.
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