Roasted Trout with Braeburn Apples and Pepita Pesto

March 31, 2014

145

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.

2 tbsp + 2 tsp olive oil
4 Braeburn apples, cubed
2 cups 1/2-in. cubes pumpkin or butternut sqaush
1/4 tsp herbs 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 cheese
3 tbsp olive oil
1/2 tsp lemon zest
2 tbsp lemon juice
1/8 tsp salt

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.

Nutritions

Calories
367

Sodium
375mg
15% DV

Fat
23g
36% DV

Protein
22g
45% DV

Carbs
14g
4% DV

Fiber
3g
13% DV