Rainbow trout baked with pesto sauce recipe with photos step by step

For the dish, take small fish, so that each one is 1 serving. Wash, remove fins with scales (if you chose an untreated fish). We leave it to dry, you can lay paper towels.

To cook pesto, we will need a combine harvester or a blender. In extreme cases, you can do with a meat grinder or a mortar (the most authentic recipe). Basil is used only fresh — nothing good will come out of dried leaves. Parmesan is used in the original, but in our turbulent times we can use any hard cheese.

To the basil, add garlic, nuts and crumble into a homogeneous mass. Then add olive oil and grated cheese. Once again, we grind everything well.

We unwrap aluminum foil or take baking paper, tear off so much so that you can put fish on it.
We lay out a baking sheet. We spread the substrate with lemon circles. We coat the trout with a little salt to your taste and put it on top of the lemons. On the upper side we apply pesto with a thin layer.

You should get that the trout is lying on the lemons with one side, and the other is smeared with sauce. We make shallow cuts on each fish. We send it to the oven, preheated at 180-190 degrees. The fish is cooked for about 25-35 minutes (the time depends on the capabilities of your oven).