Trout with Pesto, Tomatoes and Vegetables

Trout with Pesto, Tomatoes and Vegetables

4.6 25 ratings

Prep. 15 min

Total 45 min

4 portions

Ingredients

carrots cut in slices (5 mm)
130 g
onions cut in bite-size pieces
100 g
courgettes halved lengthways and cut in slices (1 cm)
200 g
garlic clove
1
anchovy, tinned
1
fresh basil leaves
20 g
fresh parsley
30 g
olive oil
50 g
cherry tomatoes
200 g
fine sea salt
1 pinch
ground black pepper
¼ tsp
fresh trout fillets, skinless (approx. 150 g each)
4
water
600 g
olive oil for serving

Difficulty

easy

Nutrition per 1 portion

Protein 34.7 g

Calories 1521 kJ / 364 kcal

Fat 21.6 g

Carbohydrates 7.7 g

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