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Pesto Trout with Roasted Vegetables

Pesto Trout With Roasted Vegetables

 

Category, , DifficultyIntermediate

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!

Yields2 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins
 1 Trout Fillet
 1 Small Onion (or half a large one)
 1 Courgette
 1 Bunch of Cherry Tomatoes
 0.50 cup Kale and Basil Pesto (recipe in archive)
 1 Bowl of Couscous (amount is up to you!)
 1 Knob of Butter
 Salt and Pepper (to taste)
1

Preheat oven to 180C

2

Prick cherry tomatoes and place in a foil lined baking tray with olive oil, along with sliced onion and courgette

3

Season vegetables and toss with half the kale and basil pesto (recipe in archive)

4

Cover flesh of trout fillet with pesto, and place on top of vegetables. Turn fillet skin side up and smear with remaining pesto

5

Bake for 25 minutes

6

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

7

Take tray bake out of oven and allow to cool slightly before removing trout skin

8

Uncover couscous, stir and serve with trout and vegetables. Enjoy!

 

Ingredients

 1 Trout Fillet
 1 Small Onion (or half a large one)
 1 Courgette
 1 Bunch of Cherry Tomatoes
 0.50 cup Kale and Basil Pesto (recipe in archive)
 1 Bowl of Couscous (amount is up to you!)
 1 Knob of Butter
 Salt and Pepper (to taste)

Directions

1

Preheat oven to 180C

2

Prick cherry tomatoes and place in a foil lined baking tray with olive oil, along with sliced onion and courgette

3

Season vegetables and toss with half the kale and basil pesto (recipe in archive)

4

Cover flesh of trout fillet with pesto, and place on top of vegetables. Turn fillet skin side up and smear with remaining pesto

5

Bake for 25 minutes

6

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

7

Take tray bake out of oven and allow to cool slightly before removing trout skin

8

Uncover couscous, stir and serve with trout and vegetables. Enjoy!

Pesto Trout with Roasted Vegetables

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