Roasted Trout With Braeburn Apples And Pepita Pesto

Name: Roasted Trout With Braeburn Apples And Pepita Pesto
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: american
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; 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

Prep Time20 min
Total Time40 min
Makes6 Servings

By Chatelaine

Roast trout with Braeburn apples and pepita pesto

(Photo: 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.

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