Ingredients
- 2 trout fillets
- 1 tbsp pesto of wild garlic leaves Supernature Rapeseed Oil, Isle of Mull farmhouse cheese and macademia nuts (or nut of your choice)
- Homemade breadcrumbs
- Isle of Skye Sea Salt
- Freshly milled black pepper
- butter
Servings: persons
Instructions
- Pre heat oven 190 C and line a baking tray with parchment. Place on trout fillets, skin side down.
- Spread pesto on trout fillets, add a sprinkle of breadcrumbs and seasoning. Top with small knobs of butter.
- Bake for 8-10minutes. The fish is cooked when it looks opaque and flakes easily with a fork. The crust will be toasted and delicious.
Recipe Notes
Serve with new potatoes and salad or seasonal greens. Pesto, made in season in the spring, can be stored in sealed sterilised jars or very handy frozen in portions ready for use.
HS Murray - trout fillets