Heat 1 tablespoon oil in a large skillet over medium-high heat. Add zucchini, fennel, and half of onions; cook 3 minutes or until tender. Stir in thyme, 2 tablespoons capers, rind, salt, and pepper.
Heat remaining 3 tablespoons oil in a large cast-iron skillet over medium-high heat. Add roasted potatoes; cook 4 minutes or until golden brown. Stir in zucchini mixture and roasted garlic cream. Cook 1 minute.
Stir in half-and-half to loosen hash. Divide hash among 6 plates. Top each serving with 1 1/3 ounces trout. Sprinkle evenly with remaining onion, remaining 1 tablespoon capers, and chives. Serve with lemon wedges.
I made the recipe as instructed except I used smoked salmon in place of trout. The dish was ok but for the amount of effort it took to make it should have been excellent. There just didn't seem to be a lot of flavor. Disappointed
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