bohemianwanderer – This elegant courgette linguine with trout, lemon, and dill is a perfect choice for a refreshing summer dinner. Ready in less than 30 minutes, it offers bright flavors and a satisfying texture that feel both comforting and light. The dish combines soft, flaky trout with sharp lemon, aromatic dill, and the gentle heat of chilli flakes. The grated courgette melts into the hot pasta, forming a silky sauce without the need for cream or butter. Toasted pine nuts or a nut and seed mix add crunch and nutrients, making this both a delicious and wholesome meal.
Start by preheating your oven to 200C (180C fan)/390F/gas 6. Place two trout fillets on a lined baking tray. Drizzle with ½ tablespoon of olive oil, sprinkle with a pinch of sea salt, and top each with a lemon slice. Bake the fillets for 12 to 15 minutes, or until just cooked. For an air-fryer, cook them for 8 to 10 minutes instead. Meanwhile, bring a large pot of salted water to a boil and cook 180g of linguine until just al dente. While the pasta boils, prepare the remaining ingredients. Finely grate two garlic cloves, zest and juice half a lemon, coarsely grate one large courgette, and chop 10g of fresh dill.
Simple Steps to Assemble and Serve This Flavorful Dish
Once the pasta is cooked, drain it in a colander, saving a mug of the starchy cooking water. Place the empty pot back on a low heat and add the remaining two tablespoons of olive oil. Gently fry the garlic, chilli flakes, and lemon zest for 30 seconds, releasing their aromas.
Add the grated courgette to the pot and sauté for one minute until just softened. Stir in the drained pasta, chopped dill, lemon juice, and a teaspoon of salt. Mix well. The courgette should release enough moisture to coat the linguine, but add a tablespoon of reserved pasta water if needed for more sauce. Flake the baked trout into large chunks and fold them gently into the pasta. Taste and adjust the seasoning if necessary.
Use tongs to divide the linguine between two warm serving bowls. Top with toasted pine nuts or a spoonful of nut and seed mix for extra texture and nutrition. Serve immediately while hot. This dish is not only quick and easy to prepare but also packs a vibrant combination of flavors and textures. It’s ideal for a weekday meal when time is short but something wholesome and elegant is still desired. With fresh ingredients and minimal effort, this recipe highlights how simple cooking can deliver great taste.
