Baked Rainbow Trout with Red Pepper and Sundried Tomato Pesto

Ingredients

•  2 x rainbow trout fillets (skin on)
•  4 tsp red pepper and sundried tomato pesto
•  15g flaked almonds
•  6 sundried tomatoes
•  360g new potatoes
•  1 tbsp oil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Method

1.  Preheat the oven to 220°C.
2.  Put oil in a deep baking tray and put in the oven to heat up.
3.  If the new potatoes are large, cut them in half.
4.  Remove the baking tray from the oven and add the new potatoes.
5.  Cook for approximately 25 minutes, until a knife can pierce them easily.
6.  Grease a baking tray and place the rainbow trout fillets on it, skin side down.
7.  Smear the pesto over the rainbow trout fillets.
8.  Sprinkle the flaked almonds and place the sundried tomatoes on top of the rainbow trout fillets.
9.  Please in the oven and bake for approximately 12 minutes.
10.  Serve with the new potatoes.