Perfect for autumn meals when the weather is cool but not cold, serve up delicious grilled trout with baby marrow and herb mayonnaise.
3/4 cup mayonnaise
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon lemon zest
1/4 teaspoon anchovy paste (optional)
3 large baby marrow, halved
6 trout fillets
2 tablespoons olive oil
Coarse sea salt
Freshly ground black pepper
1. Combine mayonnaise, parsley, lemon zest and anchovy paste (optional) in a small bowl; chill until ready to serve.
2. Brush baby marrow and trout with olive oil, and sprinkle with sea salt and pepper.
3. In a skillet, grill baby marrow 3 to 4 minutes on each side; cut into 1cm slices.
4. Grill fillets, skin-sides up for 2 minutes. Turn, and grill 3 to 4 minutes.
Serve fish and baby marrow with herb mayonnaise.