← All recipes

🍽️ Trout fillets with pink pepper and fresh basil pesto

373 kcal · 30 min · 4 servings

Ingredients

• 3 tbsp pine nuts
• 1 bunch fresh basil
• 1 clove garlic
• 15 g Parmesan (1 piece)
• 560 g trout fillet with skin (4 trout fillets)
• 6 tbsp olive oil
• salt
• 2 tbsp lemon juice
• 1 tbsp pink pepper

Instructions

1. 1. Put the pine nuts into a non-stick frying pan.
2. 2. Roast the nuts over medium heat without extra fat until they turn golden brown.
3. 3. Remove the pine nuts from the pan and let them cool down completely.
4. 4. Wash the basil under running water.
5. 5. Shake the greens dry and pick the leaves off the stems.
6. 6. Peel the garlic clove and chop it roughly.
7. 7. Grate the Parmesan finely.
8. 8. Rinse the trout fillets under cold water.
9. 9. Pat the fillets dry with a kitchen towel.
10. 10. Brush a baking-proof, shallow dish with half a tablespoon of oil.
11. 11. Place the trout fillets in the dish with the skin side facing down.
12. 12. Drizzle the fish with lemon juice.
13. 13. Season the trout with salt and crushed pink pepper.
14. 14. Preheat the oven to 200 degrees Celsius conventional heat (180 degrees Celsius fan-forced or gas mark 3).
15. 15. Cook the trout in the preheated oven for 6 to 8 minutes.
16. 16. Put the cooled pine nuts, basil, garlic, and Parmesan into a blender.
17. 17. Blend all ingredients into a smooth paste.
18. 18. Add the remaining oil gradually while the blender is running.
19. 19. Finally, season the pesto to taste with salt.
20. 20. Serve the finished trout together with the green pesto.

Nutrition per serving

• kcal: 373
• Protein: 31 g · Fett/Fat: 27 g · Carbs: 2 g