Events and Celebrations

Roasted Trout with Rocket Pesto

prep 30 mins
  • 400 g (13 oz) can haricot beans, drained
  • 250 g (8 oz) cherry tomatoes, halved
  • 1 red onion, chopped
  • 4 fresh trout, heads removed
  • salt and pepper
  • 50 g (2 oz) rocket, plus extra to garnish
  • 25 g (1 oz) pine nuts
  • 40 g (1½ oz) Parmesan cheese, finely grated
  • 8 tablespoons olive oil

Tip the beans into a large roasting tin, add the cherry tomatoes, onion and some seasoning and mix together. Slash each side of the trout two or three times with a knife. Tuck the bean mixture in between the slits.

To make the pesto, finely chop the rocket leaves and pine nuts and pound in a pestle and mortar. Alternatively, blitz in a blender or food processor. Mix with the Parmesan, oil and some seasoning. Spoon a little of the pesto into the cuts in the trout and the inside of the fish, then spoon the rest of the mixture into a small bowl. Cover both and chill until required.

When ready to serve, remove the cover and roast the trout in a preheated oven, 190°C (375°F), Gas Mark 5, for 20–25 minutes depending on their size. Test by pressing a knife into the centre of the trout through the body cavity: if the fish flakes evenly and is an even colour it is ready. Transfer to serving plates and serve with spoonfuls of pesto and extra rocket, if liked.

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