Spinach Pesto Baked Trout
An Easy Meal Guaranteed To Please
With just a few ingredients, this is a meal you'll be able to easily put together after a long day where you just don't feel like cooking but want a healthy and delicious meal. Just thaw out your Sizzlefish Rainbow Trout, get some spinach, pine nuts, and lemon juice from the store, and with the salt and olive oil you likely already have, you're all set!
How Long Will It Take?
This recipe is fairly quick, which means you'll get to eat it that much sooner! With only 10 minutes of prep time and 20 to cook, you'll be enjoying this delicious dish in no time.
Why Rainbow Trout?
Rainbow trout is a beautifully, mild delicate fish. Sizzlefish rainbow trout is raised on an old-fashioned family farm, in a pristine setting high in the Colombian Andes. Rainbow Trout is known to be deliciously tender and flakey with a light texture that is perfectly savory. In this recipe, we lean into that savory flavor of the trout with a homemade spinach pesto.
3 Rainbow Trout fillets, thawed
2 cups fresh baby spinach
1 tbsp. pine nuts
2 tbsp. extra virgin olive oil
2 tbsp. lemon juice
salt to taste
Preheat oven to 350 F. Prepare a glass baking dish and set aside.
In a blender or food processor, make the pesto by blending the spinach, pine nuts, extra virgin olive oil, lemon juice and salt. Blend until smooth.
Place the trout filets on the baking dish and spread 1/3 of the pesto over each filet.
Bake at 350 F 20 minutes or until tender.
Serve over fresh greens or with a side of greens.