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Trout with Pesto, Tomatoes and Vegetables

Trout with Pesto, Tomatoes and Vegetables
4.5 24 ratings
Prep. 15 min
Total 45 min
4 portions
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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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