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🍽️ Lachs trout with beans and pesto

626 kcal · 30 min · 4 servings

Ingredients

• 800 g small, waxy potatoes
• salt
• 400 g green beans
• 2 garlic cloves
• 2 handfuls basil
• 100 ml olive oil
• 30 g pine nuts
• 30 g parmesan (freshly grated)
• 2 salmon trout fillets (skinless, 250 g each)
• liquid butter (for brushing)
• white pepper (ground)
• 4 tbsp rapeseed oil

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Cut the potatoes in half.
3. 3. Boil the potato halves in salted water for 10 to 15 minutes.
4. 4. Wash the beans.
5. 5. Remove the ends of the beans.
6. 6. Cut the beans in half lengthwise.
7. 7. Boil the beans in salted water for about 7 minutes.
8. 8. Immediately place the beans in cold water to stop the cooking process.
9. 9. Peel the garlic cloves.
10. 10. Cut the garlic cloves in half.
11. 11. Wash the basil.
12. 12. Shake the basil dry.
13. 13. Blend the basil with a hand blender together with olive oil, pine nuts, garlic, and Parmesan until you have a smooth paste.
14. 14. Preheat the oven to 210 degrees Celsius with top and bottom heat.
15. 15. Wash the fish fillets.
16. 16. Pat the fish fillets dry with kitchen paper.
17. 17. Brush a baking dish with melted butter.
18. 18. Place the fish fillets side by side in the dish.
19. 19. Brush the fish fillets with butter as well.
20. 20. Season the fish fillets with salt and pepper.
21. 21. Bake the fish fillets in the preheated oven for about 10 minutes.
22. 22. Heat rapeseed oil in a pan.
23. 23. Fry the drained beans and drained potatoes for 4 to 5 minutes.
24. 24. Season the beans and potatoes with salt and pepper.
25. 25. Plate the potatoes, beans, and fish fillets.
26. 26. Drizzle the fish with the homemade pesto.

Nutrition per serving

• kcal: 626
• Protein: 21 g · Fett/Fat: 43 g · Carbs: 38 g