Pesto Trout

7 25 329
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 3
Pesto Trout
Health Highlights
Great source of omega-3 fatty acids!


1 whole fish Trout
3 tbsp Olive Oil, Extra Virgin (or enough to cover both sides of trout)
1 tsp 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°F (205°C). Cut a 13-inch square of parchment paper.
  2. Place trout, skin side down, on each piece of parchment. Lightly oil and 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.
  4. Lift the parchment paper on 2 opposite sides to meet in the middle above the fish. Tightly fold the paper down until it reaches fish, crimping to seal.
  5. Place the 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.
  6. Place the 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.
  7. Serve with more pesto if desired. Enjoy!


Nutritional Highlights

  • Trout 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 329
Calories from fat 248
Calories from saturated fat 44
Total Fat 27.5 g
Saturated Fat 4.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.1 g
Monounsaturated Fat 14.0 g
Cholesterol 34 mg
Sodium 1097 mg
Potassium 395 mg
Total Carbohydrate 7.5 g
Dietary Fiber 2.5 g
Sugars 4.1 g
Protein 13.9 g

Dietary servings

Per Portion

Fruit 0.3
Meat 0.6
Vegetables 0.3

Energy sources