I’ve been trying to eat more healthy meals lately. I find myself so busy that 6 pm rolls around and I have no idea what to eat…and no time to make anything! Steelhead trout seems to be in season in early winter here in the Maritimes of Canada, so I loaded up on the fillets when they went on sale.
I came up with a recipe for Spinach Pesto out of desperation because I LOVE spinach sauces…but can’t stand the pine nuts and basil in regular pesto. The ingredients are simple, a fillet of fish, some spinach and garlic, white wine, olive oil, lemon juice, and salt!
This healthy dinner only takes about 45 minutes to prep. I seasoned the trout fillet and baked it in foil in a 400 F oven for about 20 minutes. While the fish was baking, I made the pesto and some quinoa for a side dish. Delicious!
Foil Baked Trout Fillet With Spinach Pesto (No Nut, Vegan, No Basil Pesto)
Course: Main Courses, Fish2
servings45
minutesDelicious and healthy foil-beaked trout fillet with spinach pesto.
Ingredients
1 large fillet of trout, enough for two people (I used Steelhead Trout)
White wine or lemon juice
Salt
Spinach Pesto : 2 cups of spinach, 4 garlic cloves, 1/3 cup olive oil, 2 tsp lemon juice, splash of white wine (optional), salt
Directions
- Preheat oven to 400 F (200 C or gas mark 6).
- Line a baking sheet with foil. Place the fillet onto the foil. Season with salt, drizzle some white wine or lemon juice on the fish. Fold up the foil so that the fish is wrapped loosely – but nothing can leak out.
- As the oven is heating, make your pesto. Please check out my recipe for Spinach Pesto that you can make in under 10 minutes!
- Bake the fish for 15-30 minutes. The time will depend on the size and thickness of your fillet. You will know when the fish is done when it’s opaque and flakes easily with a fork.
Recipe Video Instructions
Notes
- Some nice side dishes are: quinoa, rice, pasta, salads
