Roasted Trout With Hazelnut Gremolata

Instructions

1. Position an oven rack in the top third of the oven and preheat to 450 degrees F.
2. For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine.
3. In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high.
4. Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil.
5. Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist.
6. Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata.