Pesto & Macadamia Crusted Trout
with Honey-Glazed Baby Carrots & Salad
We all know honey makes carrots better, but let us share this gem with you – roasting carrots with honey makes them completely irresistible. We guess it’s a bit like adding a macadamia crust to ocean trout, taking it from tasty to out-of-this-world delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bunch
baby carrots
1 packet
macadamias
(Contains Macadamia; May be present: Milk, Peanut, Sesame, Soy, Cashew, Pistachio, Almond, Walnut. )
½ unit
lemon
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 tub
basil pesto
(Contains Milk;)
1 packet
ocean trout
(Contains Fish;)
½ unit
pear
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
spinach & rocket mix
Not included in your delivery
olive oil
2 tsp
honey
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby carrots and scrub them clean. Place the carrots on an oven tray lined with baking paper and drizzle with olive oil and the honey. Season with salt and pepper and toss to coat. Roast until tender and lightly caramelised, 20-25 minutes.
While the carrots are roasting, finely chop the macadamias. Zest the lemon (see ingredients list) to get a pinch. In a medium bowl, combine the macadamias, lemon zest, panko breadcrumbs (see ingredients list) and basil pesto. Season with pepper and mix well.
Place the ocean trout, skin-side down, on a second oven tray lined with baking paper and season with salt and pepper on both sides. Lightly coat or spray with olive oil. Spoon the macadamia mixture over the top of the trout and gently press down with the back of the spoon to help it stick. Bake until the crust is golden and the trout is just cooked through, 8-12 minutes. In the last 5 minutes of cook time, add the flaked almonds to the tray and cook until toasted.
TIP: Some of the crust may fall off, but that's okay!
While the trout is baking, combine a good squeeze of lemon juice and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a medium bowl. Season with salt and pepper and mix well. Slice any remaining lemon into wedges.
Thinly slice the pear (see ingredients list). Just before serving, add the flaked almonds, spinach & rocket mix and pear to the bowl with the dressing and toss to coat.
TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the honey-glazed baby carrots, pesto and macadamia crusted trout and the salad between plates. Sprinkle with any crumbs from the tray and serve with the lemon wedges.