Squash Pappardelle with Seared Trout

Golden squash is perfect for this squash pappardelle with seared trout while fennel, tomatoes, and garlic scapes create the perfect flavor trifecta.

5 from 2 votes

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Cook Time: 45

Total Time: 45

Servings:

Calories: 255kcal

4 4- ounce skin-on trout fillets
2 tablespoons neutral cooking oil (divided)
3 garlic scapes (minced (or 5 garlic cloves))
1 shallot (peeled and minced)
2 tablespoons butter
1 fennel bulb (cored and sliced into thin wedges (fronds reserved))
1 pint cherry tomatoes (halved or left whole)
3 golden squash (or yellow squash or green zucchini, trimmed and shaved lengthwise into thin ribbons)
Salt and pepper to taste

In a wide pot, heat 1 tablespoon neutral cooking oil over medium heat. Add the shallot and garlic scapes and cook for 2 minutes or until fragrant.
Add the fennel wedges and cook for 5-6 minutes or until beginning to char around the edges.
Add 2 tablespoons butter. Once melted and frothy add the tomatoes. Cook, mashing a few of the tomatoes lightly until the tomatoes are softened and a thin sauce begins to form. Season with salt and pepper.
Add the shaved squash and toss to combine. Cook for 5 minutes until softened. Taste and season with salt and pepper.
Transfer the squash pappardelle to a serving platter. Wipe out the skillet.

Heat 1 tablespoon oil in the pot over medium-high. Once hot and shimmering, add the trout fillets, skin-side down, and cook without moving for 3-4 minutes until the skin is very crispy. Flip and cook an additional 2-4 minutes or until the fish is cooked through. Turn off the heat and transfer to plate.

Divide the squash pappardelle between plates and serve with a trout fillet on top. Garnish with reserved fennel fronds and a sprinkle of flaky sea salt, if desired. Enjoy!

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