Roasted Trout With Braeburn Apples And Pepita Pesto
15
- Prep Time20 mins
- Total Time40 mins
- Makes6 Servings
(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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