Basil Pesto Trout with New Potatoes, Cherry Tomatoes & Spinach
Big flavour, sensible numbers. This Italian plate pairs trout with new potatoes for 44g protein and roughly 543 kcal.
Ingredients
- 140g Trout
- 160g new potatoes
- 80g cherry tomatoes
- 80g spinach
- 25g pesto
- 10g parmesan
- 3g garlic
- 20g rocket
Method
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1
Prep everything first: wash and trim the cherry tomatoes and spinach, then measure out the sauce ingredients.
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2
Boil the new potatoes in salted water for 15-18 minutes until a knife slides in easily, then halve.
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3
Bake the trout fillet at 200°C for 12 minutes until just cooked.
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4
Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.
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5
Meanwhile, steam or stir-fry the cherry tomatoes and spinach for 3-5 minutes until just tender with a little bite.
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6
Build the plate: new potatoes first, then the veg and trout, spooning over any remaining sauce. Finish with the rocket.
Tap ingredients and steps to tick them off as you cook.