Our Parmesan Pesto Trout (Steelhead/Salmon) with Root Vegetables creates an amazing meal with only one pan to clean. Delicious pesto and parmesan flavor create a strong flavor with the fish. Rene’ doesn’t really care for the oilier fish like trout. We like recipes with strong flavors to help her eat them. The fish is so good for you that it’s worth the effort!

Ingredients

We eat 6-8 ounces of fish per person (filleted but skin on). With trout, this is usually 2 fillets, and steelhead and salmon can be a single piece for both of us. You only need about 10 minutes to cook the trout. The thicker fillets of steelhead or salmon will take about 15 minutes to bake through.

We make basil pesto, but you can use prepared pesto from your local grocery store.

We like the fingerling potatoes in this dish when we can find them. This video has larger red potatoes in it. I cut them into 6-8 pieces per potato to get them small enough to bake through.

Other than carrots, you can add turnips, onions, etc. Whatever you like for root vegetables will work! Try to keep the size of the pieces similar so they will cook in the same timeframe.

Cooking Instructions for Parmesan Pesto Trout (Steelhead/Salmon) with Root Vegetables

You have options with this one. If you’re using a thicker piece of fish, you’ll probably need to bake for 15-20 minutes depending on how thick it is.

I like to bake the vegetables without the pesto for the first 40 minutes so the pesto doesn’t get as done and has more flavor. Put the pesto over everything when you put the fish on and just cook it from there. It stays juicier and has more flavor. It’s definitely good the way we prepared it for the video as well, so up to you on how you like it!

After the fish is basically cooked through, it’s great to put it under the broiler for a couple more minutes to melt the parmesan on top of the fish.

Wine Time

Sauvignon Blanc is the perfect match for this dish. It’s grassy flavoring brings out the green basil in the pesto and it goes great with the fish. If you want to go red, a Pinot Noir would work with this dish as well, or a lighter Chianti plays well with the Italian pesto flavoring.

Parmesan Pesto Trout (Steelhead/Salmon) with Root Vegetables

Recipe by HeCooks4Me.comCourse: Entrees, Recipes, SeafoodCuisine: ItalianDifficulty: Medium

Servings

2

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

671

kcal

Total time

1

hour 

15

minutes

Delicious pesto and parmesan flavor create a strong flavor with the fish. Rene’ doesn’t really care for the oilier fish like these, so we like recipes with strong flavors to help her eat them. The fish is so good for you that it’s worth the effort!

Ingredients

• 1 lb Fingerling Potatoes (or red or yellow, quartered)

• 1/2 lb. Carrots

• 1/2 cup Basil Pesto (divided in half)

• 1/2 cup Parmesan Cheese (divided in half)

• 1 lb. Trout Fillets (or Steelhead or Salmon)

• Salt and Pepper

Directions

• Preheat oven to 400F.
• Chop potatoes and carrots into two bite sized chunks. Line a baking sheet with parchment paper or a silicone mat for easier cleanup and non-stick. Drizzle 1/4 cup of pesto over the veggies and, sprinkle with 1/4 cup parmesan cheese and salt and pepper.
• Bake vegetables for 40 minutes.
• After 40 minutes, remove vegetables from oven. Reduce heat to 350F. Make room down the center of the pan and place fish fillets (skin side down) on the pan. Pour the other 1/4 cup of pesto of the fish and spread to cover. Sprinkle the other 1/4 cup of parmesan over the fish and lightly season with salt and pepper.
• Bake fish and vegetables for 10 minutes (15-20 if a thicker fillet) until fish is cooked through.
• Change oven to broil, move rack and pan with fish up to the top of the oven and broil for 2 minutes.

Recipe Video