Pesto Trout

7 25 324
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 3
Pesto Trout
Health Rating
Great source of omega-3 fatty acids!


1 whole fish Trout
3 tbsp Olive oil (or enough to cover both sides of trout)
1 tsp Celtic sea salt
2 tsp Black pepper (freshly ground)
1 medium Lemon (sliced)
1/4 cup Basil pesto
1/2 cup Cherry Tomatoes (washed, halved)


1. Heat the oven to 400 degrees F. Cut a 13-inch square of parchment paper.
2. Place trout, skin side down, on each piece of parchment. Lightly oil both sides with oil. Season both sides, inside and out, with salt and pepper.
3. Coat basil pesto onto both sides of the fish and add halved cherry tomatoes around the edges of the fish on the parchment paper.
3. Lift the parchment paper on 2 opposite sides to meet in the middle above fish. Tightly fold down paper until it reaches fish, crimping to seal.
4. Place packet of fish onto a baking sheet. Bake for 10 to 15 minutes, checking after 10 minutes. The flesh should pull apart easily with a fork.
5. Place packet on a plate. Carefully open the parchment — take care not to let the steam burn you. Slide the fish away from the packet and onto the plate and pour juices over it.
6. Serve with more pesto if desired.



Nutritional Highlights
is a great source of protein and Omega 3 Fatty Acids, which are essential in the body and must be obtained through food and supplements!

Nutrition Facts

Per Portion

Calories 324
Calories from fat 250
Calories from saturated fat 36
Total Fat 27.7 g
Saturated Fat 4.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 11.9 g
Cholesterol 34 mg
Sodium 644 mg
Potassium 341 mg
Total Carbohydrate 5.8 g
Dietary Fiber 2.9 g
Sugars 1.6 g
Protein 12.9 g

Dietary servings

Per Portion

Fruit 0.3
Meat 0.6
Vegetables 0.3

Energy sources

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