Steamed trout with peaches, potatoes and zucchini

A great option for a light and hearty dinner without hassle - steamed trout fillet with slices of peach, zucchini and potatoes. Sweet-sour and juicy peach successfully complements the fish, shading its taste with delicate fruity notes, and a side dish of familiar vegetables and herbs adds nutritional value to the dish. Simple and delicious.

Ingredients

• Trout fillet - 250 g
• Peaches - 110 g
• Zucchini - 130 g
• Potatoes - 115 g
• Salt to taste
• Ground black pepper - to taste
• Lettuce leaves - 2 pcs. (for filing)
• For marinating fish:
• Medium sea salt - 1.5 tsp
• Sugar - 1.5 tsp

Directions

1. Wash and dry the potatoes, zucchini, and peach.
2. Rinse the trout fillets and pat dry with a paper towel.
3. For cooking, give preference to dense peaches with a firm flesh, so they will retain their shape after boiling. (You can cook in a steamer, multicooker in "steamer" mode, or in a saucepan with a lid, placing the food on the special insert for steaming. If cooking in a saucepan, additionally cover the lid with a kitchen towel to keep the steam better.)
4. Prepare the marinating fish mixture by mixing salt and sugar.
5. Place the fish fillets in a small container, sprinkle with a mixture of salt and sugar on all sides.
6. Cover the container with cling film and place the trout in the refrigerator for 2 hours to marinate.
7. Then drain off any excess liquid, rinse off any remaining salt, and pat the fillets with a paper towel.
8. Place the trout on a piece of foil. Wrap the foil around the fish in a boat shape. Place the fish boat in a perforated container (wire rack or pot holder) intended for steaming. The foil will help preserve the juice that comes out during the cooking process.
9. Peel and rinse the potatoes. Wash the peach and remove the pit. Wash the zucchini.
10. Cut the zucchini, peach and potatoes into large enough chunks.
11. Arrange the peach and vegetable slices in foil around the fish and sprinkle with 1 pinch of salt and ground pepper.
12. Place the wire rack with fish and vegetables over the steam, close the lid and cook for 15-20 minutes (or as recommended in the instructions for your technique).
13. Check the cookiness of fish and vegetables by piercing with a toothpick or skewer.
14. Place a few lettuce leaves on a plate to serve. Top the salad with slices of peach and vegetables. Pour the juice accumulated in the foil over the fish fillets and place on a plate with herbs and vegetables.
15. Steamed trout with peaches, potatoes and zucchini is ready. I like sprinkling fish, vegetables and herbs with a drop of olive oil and lemon juice, but this is optional.
16. Bon Appetit!