Ingredients
- 30g Fennel Leaves
- 100g Black Olives
- 60g Green Onion
- 400g Zucchini
- 4 Whole Trouts
- 6 sprigs Fresh Parsley
- 3 tablespoons Capers
- 4 tablespoons Dry White Wine
- 12 Vine Cherry Tomatoes
- 4 tablespoons Extra Virgin Olive Oil
- 1 Bay Leaf
- ½ Lemon
- Water as needed