eCook Meal
Crispy Pesto Trout
with roasted baby potatoes & a fresh salad
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.
Serving guide
Choose your portion size.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R194.39
for 4 servings · R48.60 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
-
Rainbow Trout Fillets needs 4Rainbow Trout Side 220 g R139.99 · whole pack (size can't be divided)R139.99
-
Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Basil Pesto
- Spice & All Things Nice Cape Bay Seasoning
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crispy Pesto Trout?
The preparation time for Crispy Pesto Trout with roasted baby potatoes & a fresh salad is between 25 and 30 minutes.
What is the total time required to make Crispy Pesto Trout with roasted baby potatoes & a fresh salad?
The total time required to make Crispy Pesto Trout with roasted baby potatoes & a fresh salad is between 30 and 35 minutes.
How many servings does Crispy Pesto Trout provide?
4 servings
What are the main ingredients in Crispy Pesto Trout?
Baby Potato, Fish, Green Leaves, Lemon Juice, Pesto Princess Basil Pesto, Radish, Rainbow Trout Fillets, Spice & All Thing Nice Cape Bay Seasoning
What is the nutritional information of Crispy Pesto Trout?
Calories: 499, Carbs: 49 grams, Fat: grams, Protein: 33.4 grams, Sugar: 7.1 grams, Salt: 699 grams
How do I prepare Crispy Pesto Trout?
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. 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! 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). ZINGY & FRESH: In a bowl, combine the sliced radish, the rinsed green leaves, seasoning, the lemon juice, and a drizzle of olive oil. 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.
What should be prepared from my kitchen to make Crispy Pesto Trout?
Baby Potato, Fish, Green Leaves, Lemon Juice, Pesto Princess Basil Pesto, Radish, Rainbow Trout Fillets, Spice & All Thing Nice Cape Bay Seasoning
How many calories does Crispy Pesto Trout have?
499 calories
How much fat content does Crispy Pesto Trout have?
grams