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Ingredients
Steelhead Trout with Green Beans and Pesto
- Ingredients
- 800 grams small, waxy potatoes
- salt
- 400 grams green Beans
- 2 garlic cloves
- 2 handfuls Basil
- 100 milliliters olive oil
- 30 grams Pine nuts
- 30 grams Parmesan (freshly grated)
- 2 Steelhead trout (skinless, 250 grams)
- liquid butter (for brushing)
- white peppers (ground)
- 4 Tbsps Canola oil
Scrub potatoes, halve and cook for 10-15 minutes in boiling salted water. Rinse the green beans, trim, cut in half lengthwise and blanch for about 7 minutes in boiling salted water. Immediately plunge into ice water.
Meanwhile, peel and halve the garlic. Rinse the basil, shake dry and puree with an immersion blender with olive oil, pine nuts, garlic and Parmesan.
Preheat the oven to 210°C (approximately 410°F). Rinse the fish fillets and pat dry with paper towels. Coat a baking dish with melted butter, place the fish fillets side-by-side in the dish and brush with melted butter. Season with salt and pepper and bake for about 10 minutes in the preheated oven.
Meanwhile, heat the canola oil in a pan, add the drained beans and the drained potatoes and sauté 4-5 minutes. Season with salt and pepper. Arrange potatoes, beans and fish fillets on plates and drizzle the fish with pesto.