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–+ servings
Total Time :50 minutes
Servings: 2

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.