Roasted trout with Braeburn apples and pepita pesto

Prep 20 min
Total 40 min
Makes 6 Servings



8 tsp
olive oil, divided
Braeburn apples, cubed
2 cups
chopped pumpkin, or butternut squash, chopped into 1/2-in. cubes
skin-on rainbow trout fillets, about 125 g each
1/4 tsp


1 cup
fresh parsley
small garlic clove
1/4 cup
toasted pepitas
1/4 cup
grated parmesan
3 tbsp
1/2 tsp
2 tbsp
1/8 tsp


  • 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.

Prep Tip: Toast pepitas in a dry frying pan over medium heat until lightly golden, 10 to 12 min. Cool completely.


Calories 386, Protein 27 g, Carbohydrates 18 g, Fat 24 g, Fibre 3 g, Sodium 256 mg. Excellent source of Vitamin B12
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