This recipe combines the simplicity of roasting baby potatoes until crispy, with the flavourful twist of tangy trout drizzled in pesto. Sided with a fresh radish salad, this dish is a delightful balance of textures & tastes that will leave you satisfied in no time.
Crispy Pesto Trout
Crispy Pesto Trout
with roasted baby potatoes & a fresh salad
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Potatoes
- Fish
- Green Leaves
- Lemon Juice
- Pesto Princess Basil Pesto
- Radish
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Spice & All Things Nice Cape Bay Seasoning
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST AWAY
Preheat the oven to 220°C. Spread the halved baby potatoes on a roasting tray. Coat in oil, the Cape Bay spices, and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SOME PREP
Rinse the green leaves and the radish. Thinly slice the rinsed radish. In a small bowl, loosen the pesto with 5ml of oil and 5ml of warm water. Set aside.
CRISPY TROUT
When the roast has 5-8 minutes remaining, pat the trout dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down until crispy, 2-3 minutes. Flip and fry until cooked through, 30-60 seconds.
ZINGY & FRESH
In a bowl, combine the sliced radish, the rinsed green leaves, seasoning, the lemon juice, and a drizzle of olive oil.
THAT WAS QUICK!
Plate up the roasted baby potatoes. Side with the fresh salad and the trout drizzled with the loosened pesto. Good job, Chef!
Baby Potatoes - 250g
Spice & All Things Nice Cape Bay Seasoning - 5ml
Green Leaves - 20g
Radish - 20g
Pesto Princess Basil Pesto - 15ml
Rainbow Trout Fillet - 1
Lemon Juice - 10ml
ROAST AWAY
Preheat the oven to 220°C. Spread the halved baby potatoes on a roasting tray. Coat in oil, the Cape Bay spices, and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SOME PREP
Rinse the green leaves and the radish. Thinly slice the rinsed radish. In a small bowl, loosen the pesto with 10ml of oil and 10ml of warm water. Set aside.
CRISPY TROUT
When the roast has 5-8 minutes remaining, pat the trout dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down until crispy, 2-3 minutes. Flip and fry until cooked through, 30-60 seconds.
ZINGY & FRESH
In a bowl, combine the sliced radish, the rinsed green leaves, seasoning, the lemon juice, and a drizzle of olive oil.
THAT WAS QUICK!
Plate up the roasted baby potatoes. Side with the fresh salad and the trout drizzled with the loosened pesto. Good job, Chef!
Baby Potatoes - 500g
Spice & All Things Nice Cape Bay Seasoning - 10ml
Green Leaves - 40g
Radish - 40g
Pesto Princess Basil Pesto - 30ml
Rainbow Trout Fillets - 2
Lemon Juice - 20ml
ROAST AWAY
Preheat the oven to 220°C. Spread the halved baby potatoes on a roasting tray. Coat in oil, the Cape Bay spices, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SOME PREP
Rinse the green leaves and the radish. Thinly slice the rinsed radish. In a small bowl, loosen the pesto with 15ml of oil and 15ml of warm water. Set aside.
CRISPY TROUT
When the roast has 5-8 minutes remaining, pat the trout dry with paper towel and season. Place a large pan over medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down until crispy, 2-3 minutes. Flip and fry until cooked through, 30-60 seconds.
ZINGY & FRESH
In a bowl, combine the sliced radish, the rinsed green leaves, seasoning, the lemon juice, and a drizzle of olive oil.
THAT WAS QUICK!
Plate up the roasted baby potatoes. Side with the fresh salad and the trout drizzled with the loosened pesto. Good job, Chef!
Baby Potatoes - 750g
Spice & All Things Nice Cape Bay Seasoning - 15ml
Green Leaves - 60g
Radish - 60g
Pesto Princess Basil Pesto - 45ml
Rainbow Trout Fillets - 3
Lemon Juice - 30ml
ROAST AWAY
Preheat the oven to 220°C. Spread the halved baby potatoes on a roasting tray. Coat in oil, the Cape Bay spices, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SOME PREP
Rinse the green leaves and the radish. Thinly slice the rinsed radish. In a small bowl, loosen the pesto with 20ml of oil and 20ml of warm water. Set aside.
CRISPY TROUT
When the roast has 5-8 minutes remaining, pat the trout dry with paper towel and season. Place a large pan over medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down until crispy, 2-3 minutes. Flip and fry until cooked through, 30-60 seconds.
ZINGY & FRESH
In a bowl, combine the sliced radish, the rinsed green leaves, seasoning, the lemon juice, and a drizzle of olive oil.
THAT WAS QUICK!
Plate up the roasted baby potatoes. Side with the fresh salad and the trout drizzled with the loosened pesto. Good job, Chef!
Baby Potatoes - 1kg
Spice & All Things Nice Cape Bay Seasoning - 20ml
Green Leaves - 80g
Radish - 80g
Pesto Princess Basil Pesto - 60ml
Rainbow Trout Fillets - 4
Lemon Juice - 40ml
Woolies Products in this dish
