Lemon Trout with Tomato Zuccini Vegetables and Polenta

For the lemon trout with tomato zuccini vegetables, heat the oven to 100°C. Heat the vegetable soup until it boils, then add the butter and stir in the polenta. Cover and let swell. Before serving, season with salt and pepper and lemon if desired. Cut the zucchini. Heat a pan and fry the tomatoes in oil and then put them in the oven.

Wash trout and stuff with chopped parsley and celery and lemon. Salt and pepper the fish inside and out and then turn it in flour.

Heat butter with a little oil in a pan and fry the fish on both sides – then put it in the preheated oven – reduce the heat to 80°C if necessary. Heat a pan with oil and fry the zucchini in it. Arrange the lemon trout on the plate with the polenta and the tomato-zucchini vegetables.

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