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Lifestyle Food and Fitness
Lifestyle Food and Fitness
A great tray bake recipe that uses the delicious Kale and Basil Pesto recipe to bake a whole trout fillet in and keep it moist while the vegetables underneath cook. Deliciously tasty and juicy fish and roasted vegetables all in one. Serve with easy to prepare couscous. Perfect!
Preheat oven to 180C
Prick cherry tomatoes and place in a foil lined baking tray with olive oil, along with sliced onion and courgette
Season vegetables and toss with half the kale and basil pesto (recipe in archive)
Cover flesh of trout fillet with pesto, and place on top of vegetables. Turn fillet skin side up and smear with remaining pesto
Bake for 25 minutes
Meanwhile make couscous by adding twice volume of boiling water to it, salt, pepper, knob of butter and covering with cling film. It will be ready by the time the trout is done
Take tray bake out of oven and allow to cool slightly before removing trout skin
Uncover couscous, stir and serve with trout and vegetables. Enjoy!
Preheat oven to 180C
Prick cherry tomatoes and place in a foil lined baking tray with olive oil, along with sliced onion and courgette
Season vegetables and toss with half the kale and basil pesto (recipe in archive)
Cover flesh of trout fillet with pesto, and place on top of vegetables. Turn fillet skin side up and smear with remaining pesto
Bake for 25 minutes
Meanwhile make couscous by adding twice volume of boiling water to it, salt, pepper, knob of butter and covering with cling film. It will be ready by the time the trout is done
Take tray bake out of oven and allow to cool slightly before removing trout skin
Uncover couscous, stir and serve with trout and vegetables. Enjoy!
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