By anonymous_zucchini
Sheet Pan Pesto Trout with Roasted Vegetables
18 steps
Prep:15minCook:25min
For this simple sheet pan recipe, rich trout is coated with a sauce of vibrant pesto and creamy mayonnaise, topped with a sprinkle of breadcrumbs, then baked to achieve a crispy, flavorful crust.
Updated at: Thu, 17 Aug 2023 03:41:11 GMT
Nutrition balance score
Great
Glycemic Index
60
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories627.2 kcal (31%)
Total Fat33 g (47%)
Carbs52.2 g (20%)
Sugars11.4 g (13%)
Protein29.3 g (59%)
Sodium948.7 mg (47%)
Fiber9.8 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Prepare & roast the vegetables
Step 1
Preheat the oven to 450°F.
Step 2
Wash and dry the fresh produce.
Step 3
Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then cut crosswise into 1/2-inch pieces.
Step 4
Medium dice the sweet potatoes.
Step 5
Transfer the prepared vegetables to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer.
Step 6
Roast 21 to 23 minutes, or until browned and tender when pierced with a fork.
Step 7
Remove from the oven.
Coat the fish
Step 8
Meanwhile, lightly coat the center of a separate sheet pan with oil.
Step 9
In a bowl, combine the pesto and mayonnaise.
Step 10
Transfer 2/3 of the pesto mayo to a separate bowl and set aside.
Step 11
Pat the fish dry with paper towels. Season with salt and pepper on both sides.
Step 12
Place the seasoned fish on the oiled portion of the sheet pan, skin side down. Evenly top with the remaining pesto mayo and enough of the breadcrumbs to coat (you may have extra). Drizzle with olive oil.
Roast the fish
Step 13
Roast the coated fish 10 to 13 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through.
Step 14
Remove from the oven.
Finish & serve your dish
Step 15
Meanwhile, halve the lemon crosswise; remove the seeds.
Step 16
To the bowl of reserved pesto mayo, add the juice of 1 lemon half; stir to combine. Taste, then season with salt and pepper if desired.
Step 17
Evenly top the roasted vegetables with the juice of the remaining lemon half.
Step 18
Serve the roasted fish with the finished vegetables and pesto sauce. Enjoy!
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