We’re down to our last bit of fish – a trout fillet – before our next fish delivery from Surfin’ Seafood. What to make? On a chilly spring afternoon, a simple baked trout in pesto is a fulfilling weeknight dinner. We found this recipe using the lovely epicurious app – the recipe itself is from Gourmet Magazine.
Simple ingredients make this an easy dish to prepare.
Make the pesto With the food processor’s motor running, drop a garlic clove in and process until it’s finely chopped. Add 2 cups packed flat-leaf parsley, 3/4 cup extra virgin olive oil, 3 tablespoons lightly toasted walnuts, a pinch of sea salt, a pinch of pepper, and one adobo chili and a bit of the adobo sauce from the can. (Chili and sauce optional – this just makes it a bit spicier and richer in depth.)
Put the pesto in a bowl, and stir in 4 teaspoons fresh lemon juice.
Bake the Trout Preheat the oven to 350. Brush the bottom of a large shallow baking pan with some olive oil. Put 3 1-pound trout fillets in the pan, skin side down, and drizzle with lemon juice and a tablespoon of olive oil. Sprinkle with sea salt, red pepper flakes and a bit of pepper.
Bake until the fish is just cooked through – about 12 to 15 minutes, depending on thickness. Spread the pesto on the fish and serve!
A simple salad of mixed greens goes quite nicely with your dinner.
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