Roasted trout with Braeburn apples and pepita pesto
14
- Prep Time20 mins
- Total Time40 mins
- Makes6 Servings
Roast trout with Braeburn apples and pepita pesto recipe Photo by Roberto Caruso
Surrounded by freshly chopped apples and squash, this roasted trout recipe captures the flavours of early fall perfectly. Drizzle with pepita pesto and set out to serve.
Ingredients
8 tsp olive oil, divided
4 Braeburn apples, cubed
2 cups chopped pumpkin, or butternut squash, chopped into 1/2-in. cubes
1/4 tsp herbes de Provence
6 skin-on rainbow trout fillets, about 125 g each
1/4 tsp salt
PESTO
1 cup fresh parsley
1 small garlic clove
1/4 cup toasted pepitas
1/4 cup grated parmesan
3 tbsp olive oil
1/2 tsp lemon zest
2 tbsp lemon juice
1/8 tsp salt
Instructions
POSITION racks in upper and lower thirds of oven. Preheat to 450F. Coat a baking sheet with 1 tbsp oil. Toss apples and pumpkin with herbes de Provence and another 1 tbsp oil on prepared sheet. Bake in lower third of oven until fork-tender, 20 to 25 min.
LINE a large rimmed baking sheet with parchment or foil. Arrange fish in 1 layer, skin-side down, on parchment. Brush with 2 tsp oil and season with 1/4 tsp salt and fresh pepper. Roast fish in top third of oven until just cooked through, 7 to 8 min. Remove and tent with foil.
WHIRL parsley with garlic, pepitas, parmesan, 3 tbsp olive oil, lemon zest, lemon juice and 1/8 tsp salt with a hand blender until puréed.
SPOON a portion of apple mixture in the middle of each plate and lay a trout fillet on top. Top with pesto.
Nutrition (per serving)
Calories 386, Protein 27g, Carbohydrates 18g, Fat 24g, Fibre 3g, Sodium 256mg.
Excellent source of Vitamin B12.
Prep Tip: Toast pepitas in a dry frying pan over medium heat until lightly golden, 10 to 12 min. Cool completely.