Parmesan-Crusted Trout with Bruschetta Salad

To make the bruschetta salad, combine zucchini, onion, tomato and basil in mixing bowl; set aside.

Combine olive oil, vinegar, sugar, oregano, garlic, and salt and pepper in shaker. Shake until blended and pour over salad ingredients. Toss lightly and refrigerate.

In a small bowl, mix eggs well; brush on flesh side of trout.

Dip flesh side of trout in Parmesan cheese (sprinkle any remaining cheese over top of fillets).

Per order: Heat 1/2 Tbsp. oil in 10-in. sautè pan until very hot. Place trout flesh-side down in pan and cook 1 1/2 minutes. Turn over and cook 30 seconds on skin side. Remove trout from pan and finish in 375°F oven for 4-5 minutes to crisp the crust completely.

To serve: Place a 1 oz. nest of Romaine lettuce off-center on each 10-in. serving plate; top with 2 oz. of reserved bruschetta salad. Split butterflied fillet and place on each side of salad, overlapping tail ends to form a "V." Garnish with fresh basil sprigs.