We’ve decided to oven-roast cannellini beans until crispy and pair it with a tasty rainbow trout. To complete the plate, there is roasted gem squash, toasted pumpkin seeds for crunch and basil pesto for a welcome herby freshness.
Rainbow Trout & Gem Squash
Rainbow Trout & Gem Squash
with crispy cannellini beans & basil pesto
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cannellini Beans
- Fish
- Gem Squash
- NOMU One For All Rub
- Pesto Princess Basil Pesto
- Princess Pesto Basil Pesto
- Pumpkin Seeds
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
WHAT A GEM
Preheat the oven to 200°C. Place the deseeded gem squash halves (cut-side up) and the drained cannellini beans on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and crisping up, 25-35 minutes (shifting halfway).
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until beginning to pop and turn brown, 3-5 minutes. Remove from the pan and set aside.
PESTO SALAD
Loosen the basil pesto with water or oil in 5ml increments until drizzling consistency. In a bowl, combine the rinsed salad leaves and ½ the loosened pesto. season and set aside.
TROUT TIME
Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry for 30-60 seconds or until cooked through to your preference.
RAINBOW DINNER
Serve up the roasted gem squash and side with the trout. Sprinkle the toasted pumpkin seeds and the crispy beans over the salad. Drizzle the remaining pesto over the whole dish. Grub’s up, Chef!
Gem Squash - 1
Cannellini Beans - 60g
NOMU One For All Rub - 5ml
Pumpkin Seeds - 10g
Princess Pesto Basil Pesto - 10ml
Salad Leaves - 20g
Rainbow Trout Fillet - 1
WHAT A GEM
Preheat the oven to 200°C. Place the deseeded gem squash halves (cut-side up) and the drained cannellini beans on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and crisping up, 25-35 minutes (shifting halfway).
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until beginning to pop and turn brown, 3-5 minutes. Remove from the pan and set aside.
PESTO SALAD
Loosen the basil pesto with water or oil in 5ml increments until drizzling consistency. In a bowl, combine the rinsed salad leaves and ½ the loosened pesto. season and set aside.
TROUT TIME
Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry for 30-60 seconds or until cooked through to your preference.
RAINBOW DINNER
Serve up the roasted gem squash and side with the trout. Sprinkle the toasted pumpkin seeds and the crispy beans over the salad. Drizzle the remaining pesto over the whole dish. Grub’s up, Chef!
Gem Squash - 2
Cannellini Beans - 120g
NOMU One For All Rub - 10ml
Pumpkin Seeds - 20g
Pesto Princess Basil Pesto - 20ml
Salad Leaves - 40g
Rainbow Trout Fillets - 2
WHAT A GEM
Preheat the oven to 200°C. Place the deseeded gem squash halves (cut-side up) and the drained cannellini beans on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and crisping up, 30-40 minutes (shifting halfway).
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until beginning to pop and turn brown, 3-5 minutes. Remove from the pan and set aside.
PESTO SALAD
Loosen the basil pesto with water or oil in 5ml increments until drizzling consistency. In a bowl, combine the rinsed salad leaves and ½ the loosened pesto. season and set aside.
TROUT TIME
Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry for 30-60 seconds or until cooked through to your preference.
RAINBOW DINNER
Serve up the roasted gem squash and side with the trout. Sprinkle the toasted pumpkin seeds and the crispy beans over the salad. Drizzle the remaining pesto over the whole dish. Grub’s up, Chef!
Gem Squash - 3
Cannellini Beans - 180g
Pumpkin Seeds - 30g
NOMU One For All Rub - 15ml
Pesto Princess Basil Pesto - 30ml
Salad Leaves - 60g
Rainbow Trout Fillets - 3
WHAT A GEM
Preheat the oven to 200°C. Place the deseeded gem squash halves (cut-side up) and the drained cannellini beans on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and crisping up, 30-40 minutes (shifting halfway).
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until beginning to pop and turn brown, 3-5 minutes. Remove from the pan and set aside.
PESTO SALAD
Loosen the basil pesto with water or oil in 5ml increments until drizzling consistency. In a bowl, combine the rinsed salad leaves and ½ the loosened pesto. season and set aside.
TROUT TIME
Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry for 30-60 seconds or until cooked through to your preference.
RAINBOW DINNER
Serve up the roasted gem squash and side with the trout. Sprinkle the toasted pumpkin seeds and the crispy beans over the salad. Drizzle the remaining pesto over the whole dish. Grub’s up, Chef!
Gem Squash - 4
Cannellini Beans - 240g
NOMU One For All Rub - 20ml
Pumpkin Seeds - 40g
Pesto Princess Basil Pesto - 40ml
Salad Leaves - 80g
Rainbow Trout Fillets - 4
Woolies Products in this dish
