Baked Trout Fillet on Roasted Vegetables with Herb Pesto
- Large deep baking pan
- Chef's knife
INGREDIENTS
- 2 pounds/1 kilogram trout fillets
- 1 tablespoon/20 grams honey
- 2 sprigs fresh thyme
- 1 sweet red pepper, sliced into rings
- A pinch of coarse salt
- 1 fennel bulb, sliced
- 1 zucchini, cut into ¼-inch/0.5 cm rounds
- 5 baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Pesto:
- 1 cup fresh basil
- ½ cup fresh cilantro
- ½ cup fresh mint
- 1 garlic clove
- Juice of ½ lemon
- ¼ cup olive oil, divided
- ½ teaspoon salt
- 1 teaspoon smoked paprika, optional
- A pinch of ground black pepper
INSTRUCTIONS
- Preheat the oven to 400°F/200°C.
- In a medium roasting pan or oven-safe sauté pan with a lid, arrange the fennel, zucchini, and baby potatoes in an even layer. Drizzle with olive oil, season with salt and pepper, and toss to coat. Cover tightly with foil or a lid and roast for 30 minutes, until the vegetables are tender.
- Meanwhile, make the pesto. In a food processor or using an immersion blender and beaker, combine the basil, cilantro, mint, garlic, lemon juice, 2 tablespoons/30 ml of the olive oil, salt, paprika (if using), and pepper. Blend to a rough paste. Stir in the remaining 2 tablespoons/30 ml olive oil.
- Remove the vegetables from the oven and uncover. Lay the baked trout fillets skin side down on top of the vegetables. Brush the fillets generously with the herb pesto, reserving any remaining pesto for serving or brushing after cooking. Drizzle the fillets with honey, scatter over the pepper slices and thyme, and season with a pinch of coarse salt.
- Return the pan to the oven, uncovered, and roast for 15 minutes, until the fish is opaque and flakes easily with a fork. Switch the oven to broil (grill setting) and cook for an additional 2 minutes to lightly brown the top of the fish.
- Serve warm, with extra pesto on the side if desired.
FAQ
How to reheat a baked trout fillet without drying it out
The best way to reheat without drying it out is to use low heat and gentle moisture. Preheat your oven to 275°F (135°C) and place the fillet in an oven-safe dish. Add a splash of water, broth, or lemon juice to the bottom of the dish to create steam, then cover the dish tightly with foil. Heat for about 10 to 15 minutes, or until warmed through. Avoid using the microwave, as it tends to dry out fish.
Can I substitute another fish for trout in this recipe?
Mild, flaky white fish such as Arctic char, salmon, or tilapia work well in place of trout. Rainbow trout and steelhead trout are also good alternatives with similar texture and flavor. The key is to choose a fish that cooks quickly and evenly at high heat. Avoid dense, oily fish like mackerel or tuna for this preparation. Adjust the cooking time slightly based on the thickness of the fillets. Keep the herb pesto and vegetable base the same for balance.
How long can I store leftover baked trout fillet in the fridge?
Leftovers can be safely stored in the refrigerator for up to 3 days. Place the cooled fillets in an airtight container or wrap them tightly in foil or plastic wrap. Make sure the refrigerator is at or below 40°F (4°C) to keep the fish safe to eat. Avoid leaving the baked trout fillet at room temperature for more than two hours. When ready to eat, reheat using low heat in the oven or enjoy the fillet cold, flaked over a salad. Do not freeze the fillet once it’s been cooked, as the texture may degrade significantly.
Is it necessary to use fresh herbs in the pesto?
Fresh basil, cilantro, and mint provide vibrant flavor and bright color that dried herbs simply cannot replicate. Dried herbs lack the essential oils and moisture content needed to create a cohesive pesto. If fresh herbs are unavailable, it is better to use a store-bought fresh pesto or switch to another fresh herb combination rather than substituting with dried versions. Fresh herbs not only enhance the flavor of the baked trout fillet but also contribute to the dish’s visual appeal and overall freshness.
Should I remove the skin before serving the baked trout fillet?
It is not necessary to remove the skin before serving a baked trout fillet, but it depends on preference. When baked skin-side down, the skin helps protect the delicate flesh from drying out and can become slightly crispy if finished under a broiler. Some diners enjoy the skin, especially when it is crisped. If you prefer not to eat the skin, it peels off easily after cooking. To serve skinless, slide a spatula between the skin and flesh after baking. Keeping the skin on during cooking is generally recommended for moisture retention and ease of handling the fillet.
What wine pairs best with this baked trout fillet?
A crisp, light white wine pairs best with baked trout fillet and herb pesto. Sauvignon Blanc is a top choice due to its acidity and herbal notes, which complement the pesto’s basil and mint. Pinot Grigio and dry Riesling also work well, offering freshness that matches the delicacy of the trout. For something more complex, a lightly oaked Chardonnay can add depth without overpowering the fish. Avoid full-bodied reds, which clash with the subtle flavor of the baked trout fillet. If you prefer rosé, opt for a dry, Provençal-style that offers both brightness and balance with the dish.
