Prosciutto-Roasted Ruby Trout With Zucchini and Butter Beans

(Colin Price)

Prosciutto-Roasted Ruby Trout With Zucchini and Butter Beans

Ruby trout is one of the most healthful of farmed fish because it’s high in vitamin B12 and omega-3 fatty acids. Good-for-you is great, but the delicious taste is what makes ruby trout a perfect fish for family dinners. I’ve added a prosciutto wrapping to help keep the fish moist as it roasts with fresh zucchini, protein-packed butter beans, and zippy sun-dried tomatoes for a sheet-pan dinner that satisfies taste buds as well as growing bodies.

Start to Finish: 40 minutes

Hands-on Time: 15 minutes

Serves 4

• 1 pound (455 g) zucchini
• 1 small red onion
• 2 garlic cloves
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 4 thin slices prosciutto
• 1 1/2 pound (680 grams) ruby trout, cut into 4 fillets
• One 15-ounce (425-gram) can butter beans, drained and rinsed
• 1/3 cup (20 grams) julienned sun-dried tomatoes packed in oil
• 2 tablespoons minced fresh flat-leaf parsley

Line a sheet pan with aluminum foil and place it in the oven. Preheat the oven to 425°F.

On a large cutting board, halve the zucchini lengthwise and slice thinly; transfer to a large bowl. Slice the onion and chop the garlic and add them to the zucchini. Add the olive oil, 1/2 teaspoon salt, and a few grinds of pepper and toss to mix well.

Remove the sheet pan from the oven and arrange the vegetables evenly on the hot pan. Roast for 15 minutes.

While the vegetables roast, cut the prosciutto in half lengthwise to make eight long strips.

Season the trout with salt (not too much, as the prosciutto is salty) and a few grinds of pepper, and wrap each fillet with two strips of prosciutto. Don’t worry if it doesn’t stick; it will adhere very nicely after cooking.

In a medium bowl, combine the butter beans and sun-dried tomatoes with a sprinkle of salt and a few grinds of pepper.

Remove the sheet pan from the oven, push the vegetables to one side of the pan, and arrange the trout evenly on the other side. Scatter the butter bean mixture over the vegetables and cook until the fish flakes with a fork and the beans are hot, about 10 minutes.

Divide the vegetables and fish among heated plates and sprinkle with the parsley. Serve hot.

It’s That Easy: If you don’t like fish skin, you can ask your fishmonger to remove it for you or just lay the prosciutto on top of the fish so you can easily pull the skin off after it’s cooked.

Extra-Hungry Kids? Add an extra zucchini or, better yet, a yellow summer squash for color. More veggies, more better.

Adult Taste Buds? Spread the adult portions of fish with 2 tsp Dijon mustard before wrapping in prosciutto for added spice and moisture.

In the Glass: This ruby-hued fish is similar in taste to salmon or arctic char so the same white wine applies . . . Chardonnay. Look for a nice bottle from Dry Creek Vineyard. Pink fish and a pink drink will make the kids smile. Combine strawberry juice with sparkling water and garnish with a lemon slice.

Reprinted from “One Pan, Whole Family” by Carla Snyder with permission by Chronicle Books, 2018.

"One Pan, Whole Family" by Carla Snyder ($24.95).