Updated Nov 24, 2014Chatelaine
olive oil, divided
Braeburn apples, cubed
chopped pumpkin, or butternut squash, chopped into 1/2-in. cubes
skin-on rainbow trout fillets, about 125 g each
- 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.