Greek Lemon Rainbow Trout with Roasted Zucchini and Garlic Aioli

This Greek-inspired rainbow trout is a delightful weeknight dinner that comes together with minimal effort. The fish is topped with sun-dried tomatoes and roasted until flaky, then finished with fresh lemon zest for a bright, tangy kick. Alongside, zucchini half-moons are roasted until golden and caramelized, providing a sweet contrast.

The real star is the creamy garlic aioli, made with mayonnaise and garlic powder, which adds a rich, savory element. Toasted ciabatta drizzled with pan drippings soaks up all the delicious flavors, making every bite irresistible. Plus, everything bakes on a single tray, so cleanup is a breeze.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

20 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

3 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with the rack in the top position. Wash and dry all produce. Trim the zucchini, halve it lengthwise, then cut crosswise into ½-inch-thick half-moons. Finely chop the sun-dried tomatoes. Zest the lemon and cut it into quarters.
2. In a small oven-safe tray, toss the zucchini half-moons with half of the chopped sun-dried tomatoes, 2 tablespoons olive oil, half of the Italian seasoning, 1 teaspoon garlic powder, salt and pepper. Roast on the top rack for 18-20 minutes, until golden brown and tender.
3. Meanwhile, pat the rainbow trout dry with paper towels. Place the fish skin-side down in a large oven-safe tray. Season the flesh with the remaining Italian seasoning, 1 teaspoon garlic powder, salt and pepper. Sprinkle with the remaining sun-dried tomatoes and drizzle generously with olive oil. When the zucchini has 10 minutes left, carefully add the trout tray to the oven and bake for 8-10 minutes, until the fish is cooked through and flakes easily.
4. While the zucchini and trout roast, prepare the garlic aioli: In a small bowl, combine the mayonnaise, 1 teaspoon garlic powder, a squeeze of lemon juice, salt and pepper. Mix well and set aside.
5. When the trout has about 5 minutes left, halve the ciabatta and toast it until golden. Once done, drizzle the toasted ciabatta with the pan drippings from the zucchini tray. Cut the ciabatta diagonally.
6. Using a slotted spoon, divide the roasted zucchini between plates. Place the trout alongside the zucchini. Sprinkle the fish with lemon zest and a squeeze of lemon juice. Drizzle the garlic aioli over the fish and zucchini. Serve with the ciabatta and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute rainbow trout with other firm white fish like cod, halibut or sea bass. Adjust cooking time as needed.

Can I make this recipe dairy-free?

The recipe as written is dairy-free. The aioli uses mayonnaise, which is typically dairy-free, but check the label to be sure.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.