Brown-Crusted Trout with Spring Vegetable Spaghetti Ingredients trout fillets 2 tablespoons olive oil 1 teaspoon kosher salt 1 teaspoon black pepper ½ teaspoon white pepper ½ teaspoon ground pink peppercorns (optional) Pinch of brown sugar Lemon wedges Instructions Preheat oven to 375°F. Mix olive oil, salt, black pepper, white pepper, pink peppercorns, and brown sugar. Rub the mixture all over the trout. Place on a baking sheet. Roast for about 12–15 minutes, until just cooked through. Squeeze fresh lemon juice over the fish before serving.   ⸻ Vegetable Spaghetti Vegetables 1 zucchini, sliced 1 yellow squash, sliced 1 bunch broccolini, chopped Pasta 1 pound spaghetti ⸻ Bacon-Wine Sauce Ingredients 4 slices bacon, chopped 1 onion, diced 3 cloves garlic, minced 1 cup white wine 1 cup chicken stock 2 tablespoons butter Tbs brown sugar Red pepper flakes Italian herbs or Herbs de Provence 1 cup grated Pecorino Romano cheese Fresh basil Fresh cracked black pepper Instructions Make the Sauce Cook bacon in a large skillet until it begins to render its fat. Add onion, bell pepper, and celery. Cook until softened. Add garlic and sauté briefly. Pour in white wine and chicken stock. Simmer until reduced by about half. Stir in: Butter Pinch of sugar Red pepper flakes Herbs Remove from heat and set aside.   Cook the Pasta Bring a large pot of salted water to a boil. Cook spaghetti according to package directions, then Add the Vegetables About 4 minutes after the pasta is finished Cook just until bright and tender-crisp.   Drain pasta and vegetables together. Toss with the sauce. Add a generous handful of Pecorino Romano cheese. Season with black pepper. Fold in fresh basil. Serve alongside the trout.   Serving Tip Place the vegetable spaghetti in a large serving bowl, top with extra Pecorino Romano and basil, and serve the trout with lemon wedges on the side. The brown sugar and pepper crust on the fish balances the salty bacon, wine sauce, and fresh spring vegetables beautifully.