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- Trout Fillets with Parsley Pesto
- (Filetti di Trota con Pesto di Prezzemolo)
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- Ingredients:
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For the Pesto:
1 garlic clove
2 cups packed flat-leaf parsley leaves
3/4 cup extra-virgin olive oil
3 tablespoons walnuts, lightly toasted
1/4 teaspoon fine sea salt
4 teaspoons fresh lemon juice
For the Trout:
2 tablespoons extra-virgin olive oil, divided
Three (1 pound) red trout fillets; freshwater trout
2 tablespoons fresh lemon juice
3/4 teaspoon fine sea salt
1/2 teaspoon dried hot red-pepper flakes
Directions:
Prepare the Pesto:
With the motor running, add garlic into a food processor and process until finely chopped.
Add parsley, olive oil, nuts, sea salt, 1/8 teaspoon pepper, and puree until smooth.
Transfer to a bowl and stir in lemon juice.
Prepare the Trout:
Preheat oven to 350°F with rack in middle.
Brush bottom of a large shallow baking pan with 1 tablespoon olive oil.
Put fillets, skin sides down, in baking pan and drizzle with lemon juice and remaining tablespoon olive oil.
Sprinkle with sea salt, red-pepper flakes, and 1/4 teaspoon pepper.
Bake fish until just cooked thorough, 12 to 15 minutes (depending on thickness).
Serve fish with pesto. Makes 6 servings.
That's it!
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