Oven-baked Trout with Dill and Chive Pesto

Oven-baked Trout with Dill and Chive pesto
Serves 4

4 small or 2 large fresh trout, gutted but with heads left on
1 lemon
1 small bunch fresh dill
50 g butter room temperature
Salt & pepper

Dill and Chive Pesto
One bunch of dill
One bunch of chives
2 Tbsp pine nuts
100 mL olive oil
100 mL fine grated Parmesan
Salt and pepper to taste

Fish

  • Preheat oven to 200 degree C (400 F)
  • Rinse the fish and pat dry with paper towels
  • Make two cuts over each fish’s spine
  • Clean skin of lemon, split in two and slice into ½ cm thick slices
  • Remove dill leaves from stems. Chop the leaves finely and mix with butter
  • Season fish inside and out with salt and pepper
  • Tuck the lemon slices inside the fish and together with the dill butter
  • Place fish in a greased oven proof dish or roasting pan, and bake them in the middle of the oven for 20 minutes. Test with a sharp knife, the meat comes off easily from the bones.

Dill and Chive Pesto

  • Remove dill leaves from the thicker stems. Discard the stems. You should get out about 200 mL loosely packed dill leaves
  • Cut chives into smaller bits, to about 100 mL 
  • Using an immersion mixer or blender mix together dill, chives pine nuts, Parmesan and 3/4 of the oil
  • Check thickness of pesto, you want to end up with a thick paste so you may need to adjust amount of oil 
  • Season with salt and pepper to taste
  • Place pesto in the fridge to mature for at least 20 min

Serve trout with pesto, mashed potatoes or boiled new potatoes, and sugar snap peas.

Enjoy your meal!

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