- 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
- 150ml olive oil + 1 tbsp for cooking
- Sea salt
- Freshly ground pepper
- Frying pan
- Food processor
- Measuring jug
- Roasting tin
- 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.
