Crispy Trout with Zucchini and Capers

• 220 g (220 g raw skin-on trout fillet) — Raw skin-on rainbow trout fillet
• 250 g (250 g raw zucchini, cut into 1 cm half-moons) — Raw zucchini
• 18 g (1 tbsp plus 1 tsp (18 g) extra-virgin olive oil, divided) — Extra-virgin olive oil
• 4 g (1 tsp (4 g) capers, drained and rinsed) — Brined capers, drained and rinsed
• 15 g (1 tbsp (15 g) fresh lemon juice) — Fresh lemon juice
• 4 g (1 large clove (4 g) garlic, minced) — Raw garlic
• 0.3 g (a small pinch (0.3 g) fine salt) — Fine salt
• 0.4 g (a generous 1/8 tsp (0.4 g) ground black pepper, divided) — Ground black pepper

Method

1. 1Dry and season the troutPat the trout skin and flesh completely dry, then season the flesh with all fine salt and half the black pepper.1 minLook for: The skin is dry to the touch and the flesh carries fine salt and black pepper evenly.Safety: Keep raw fish and its towel separate from the vegetable board.
2. 2Crisp the skinHeat 10 g olive oil in a skillet over medium-high, place the trout skin-side down, and press gently with a spatula for 30 seconds before cooking undisturbed for 4 minutes.4 minLook for: The skin lies flat, looks crisp at the edges, and releases cleanly.Safety: Place fish away from your body to avoid hot-oil splatter.
3. 3Turn, finish, and restTurn the trout and cook for 2 to 4 minutes until its thickest center reaches 145°F, then move it skin-side up to a clean plate and rest for 3 minutes.4 min · 145°FLook for: The fish reaches 145°F and flakes without becoming dry.Safety: Use a clean thermometer and never return cooked fish to its raw plate.
4. 4Brown the zucchiniAdd the remaining 8 g olive oil and all zucchini to the skillet, season with the remaining black pepper, and cook over medium-high for 5 minutes, turning each minute.5 minLook for: The zucchini has browned faces while retaining its shape.Safety: Keep the skillet handle inward and stand back from moisture spatter.
5. 5Add garlic and capersLower the heat to medium, add the minced garlic and rinsed capers, cook for 60 seconds, then add the lemon juice and toss for 30 seconds.1 min 30 secLook for: The garlic is fragrant, the capers are distributed, and no lemon liquid pools in the pan.Safety: Do not let the garlic blacken; lower the heat immediately if it darkens.
6. 6Plate every componentSpoon all zucchini, garlic, capers, and pan juices onto one plate, then set the rested trout on top with its crisp skin facing upward.1 min · 145°FLook for: The complete serving shows crisp trout skin over all seasoned zucchini with no unaccounted garnish.Safety: Serve promptly or refrigerate within 2 hours.