How to make
Clean the trout, cut it and salt it well, season it with black pepper. Grease a tray, place the trout and sprinkle it with a few leaves of allspice and bay leaf. Add lemon juice, cover lightly with foil and leave it to stand for 15 minutes.
Meanwhile, cut the zucchini into round pieces. Heat a little oil in a pan and put all the vegetables to stew slightly by adding white wine. The trout is baked at 340°F (170 °C) for about half an hour.
Serve garnished with the vegetables, a few slices of orange and a few sprigs of dill.
