Stuffed trout

In a mortar and pestle I poured a big splash of EVOO, the garlic in small pieces and the fresh parsley also finely chopped. I gave it a few turns to get the flavor and set it aside.

Then, I cut the zucchini and tomato into small pieces (about the size of the ham cubes) and sautéed them with a little bit of oil and black pepper, over medium heat (I think any vegetable would be fine). When they were a bit done, I added the ham.

While it finished cooking, I rubbed the trout with the AOVE+garlic+parsley that we had reserved, all over, even a little bit inside. Add the sofritillo inside the trout and bake in the oven for about 20 minutes, until it is done.