- 6 Trout
- 2 Zucchinis
- 2 onions
- Fresh flat-leaf parsley
- 1 teaspoon Wild Zaatar Mix
- 4 cups white wine
- Salt & Pepper
- Clean the trout, remove the gills and wash the cavity.
- Slice zucchini and onions in an average slices.
- Boil the wine with 2 cups of water, the onions, zucchini and Zaatar Mix. Allow to reduce by half.
- Lay the trout in a flameproof grating dish, cover with hot stock, cook with low heat for 15-20 minutes.
- Garnish with parsley and season to taste