Pesto & Pistachio-Crusted Trout
with Honey-Glazed Baby Carrots & Pear Salad
Add a vibrant pesto and pistachio crust to delicate ocean trout and you'll never go back to serving it straight-up! And we all know roasting carrots brings out their natural sweetness, but wait till you try them all lovely and caramelised thanks to some help from a little honey.
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 bag
baby carrots
1 packet
pistachios
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
½
lemon
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
basil pesto
(Contains Milk;)
1 packet
trout
(Contains Fish;)
½
pear
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 on a lined oven tray 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, roughly chop the pistachios. Zest the lemon to get a pinch. In a medium bowl, combine the pistachios, lemon zest, panko breadcrumbs (see ingredients) and basil pesto. Season with pepper, then mix well.
Place the trout, skin-side down, on a second lined oven tray. Season both sides, then lightly coat or spray with olive oil. Spoon the pistachio crust over the top of the trout, gently pressing 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.
TIP: Some of the crust will fall off, but that's okay, you'll use it later!
While the trout is baking, combine a good squeeze of lemon juice with some olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a medium bowl. Season, then mix well. Slice any remaining lemon into wedges.
Thinly slice the pear (see ingredients). Add the pear and spinach & rocket mix to the bowl with the dressing. Toss to coat.
Divide the pesto and pistachio-crusted trout, honey-glazed baby carrots and pear salad between plates. Sprinkle with any crust crumbs from the tray. Serve with any remaining lemon wedges.