Chive and Parsley Pesto-Filled Ocean Trout
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Chive and Parsley Pesto-Filled Ocean Trout
Ingredients:
- 3/4 cup coarsely chopped fresh chives
- 1 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup pine nuts (40g), toasted
- 1/2 cup olive oil (125ml)
- 1 clove garlic, quartered
- 1/2 cup grated parmesan cheese (40g)
- 2 large ocean trout fillets (1.2kg), skin left on
- 200ml crème fraîche
- 2 tablespoons finely chopped fresh chives, extra
Servings: 6
Prep Time: 40 minutes
Cook Time: 20 minutes
Instructions:
- Make the Pesto: Blend or process the herbs, pine nuts, olive oil, garlic, and parmesan cheese until the pesto is almost smooth.
- Prepare the Fish: Place one ocean trout fillet, skin-side down, on a board. Spread the fillet with the prepared pesto and top with the remaining fish fillet, skin-side up. Tie securely with kitchen string.
- Bake the Fish: Place the tied fish in a large baking dish. Bake in a hot oven, covered, for 20 minutes. Remove the cover and bake for an additional 10 minutes or until the fish is just cooked through.
- Serve: Slice the fish and serve with crème fraîche mixed with the extra chopped chives. For a complete meal, pair with creamy mashed potatoes if desired.
Per Serve: 42.3g fat; 2050kJ
Tip: Crème fraîche is available in cartons from delicatessens and supermarkets. Light sour cream may be used as a substitute.