Trout with Baby Kale Pesto
Clock Image
Prep: 15 mins
Cook: 35-40 mins
Pesto is the besto, and it's so versatile. Today we make it with organic baby kale and serve it with sustainably caught rainbow trout and wedges of seasonal vegetables.
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445 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A bag of breadcrumbs
  • 2 large handfuls of baby kale
  • 1 lemon
  • A chunk of Parmesan
  • 2 large potatoes
  • 1 fennel bulb
  • 1 green pointed pepper
  • A pack of rainbow trout fillets
From your kitchen
  • 150ml olive oil + 1 tbsp for cooking
  • Sea salt
  • Freshly ground pepper
You'll need
  • Frying pan
  • Food processor
  • Measuring jug
  • Roasting tin
Step by step this way
  • 1.

    Pop the breadcrumbs into a dry frying pan. Toast over low heat for 4–5 mins till golden. Shake a few times so they don’t catch. Grate or pare the zest of the lemon. Keep the lemon for later.

  • 2.

    Pop the kale, zest and breadcrumbs into a food processor with 75ml olive oil. Whizz, adding another 75ml as you go. Grate the Parmesan. Add to the processor and pulse to mix into a pesto. Season.

  • 3.

    Heat your oven to 200°C/Fan 180ºC/Gas 6. Scrub the potatoes and chop each one into 8 wedges. Pop in a roasting tin and drizzle with 1 tbsp olive oil. Roast for 15 mins.

  • 4.

    Trim the fennel and slice into 8 wedges. Halve the pepper. Scoop out the seeds and white bits. Chop the pepper into strips.

  • 5.

    Add the fennel and peppers to the baking tin. Season with a little salt and pepper. Give everything a good shake. Roast the veg for 10 mins till they are soft and starting to char slightly at the edges.

  • 6.

    Pop the trout fillets on top of the veg. Return to the oven for 10-15 mins till the fish is just cooked - it should be dark pink and flake easily if you press it with a fork.

  • 7.

    Slice the lemon into wedges. Serve the trout and roasted veg with a good spoonful of baby kale pesto and a lemon wedge for squeezing.

  • Tip

    Hey pesto
    Pop your leftover pesto in a clean jar. It’ll keep in the fridge for 2-3 days. Drizzle into soups or stir through pasta with toasted pine nuts. If you don’t get the chance to eat it right away it’ll freeze for 2-3 months.

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