Trout with Pink Pepper and Green Pesto

Ingredients

• 3 tbsp pine nuts
• 1 bunch fresh basil
• 1 Garlic clove
• 15 g parmesan (1 piece)
• 560 g trout fillets with skin (4 trout fillets)
• 6 tbsp Olive oil
• Salt
• 2 tbsp lemon juice
• 1 tbsp pink pepper

Instructions

1. 1.

   Roast the pine nuts in a dry pan over medium heat until golden brown. Remove and let cool. Meanwhile wash the basil, shake off excess water, and pick the leaves. Peel and roughly chop the garlic. Grate the parmesan.

2. 2.

   Rinse the trout fillets under cold water and pat dry. Lightly oil a shallow oven-safe dish with ½ tbsp olive oil. Place the trout skin-side down in the dish, drizzle with lemon juice, season with salt and crushed pink pepper, and bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for 6–8 minutes.

3. 3.

   While the fish cooks, blend all prepared pesto ingredients in a blender, adding remaining olive oil gradually. Season with salt to taste. Serve the trout topped with the green pesto.