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