2 skin-on trout fillets
1 tbsp olive oil
1 garlic clove, large
50 ml white wine (3 tbsp)
Salt and freshly ground black pepper

50 g rocket (arugula) leaves (1½ cups packed)
20 g almonds, blanched (about 15)
½ garlic clove
3 tbsp parmesan, grated (20 g)
3 tbsp extra virgin olive oil (45 ml)
Zest of 1 small lemon
2 tbsp lemon juice, freshly squeezed
Salt and freshly ground black pepper



To make the pesto, blend the ingredients in a food processor or in a glass using an immersion blender. (If using rocket bought in bunches, cut off the stems and use only the leaves.) Taste and season, adding more oil if the consistency is too thick, then set aside. Heat a tablespoon of oil in a non-stick frying pan and fry the peeled garlic clove, cut in half lengthwise, on very low heat, until it starts to turn brown. Discard the garlic, turn up the heat to high and place the trout fillets skin-side down in the pan. Season with salt and freshly ground pepper, fry for 2 minutes then carefully flip and cook for another 2 minutes. Add the wine and allow to evaporate for a minute, then turn the fillets over and spread them with half of the pesto. Serve immediately with the remaining pesto on the side.



You probably won’t use all the rocket pesto, but it is difficult to blend smaller amounts. It will store covered in the fridge for a few days. Serve it on vegetables, grilled chicken or mixed with pasta. Rainbow trout fillets with rocket pesto is a super fast and easy dish. Pan-frying the fillets gives excellent results as long as you don’t overcook the fish, 5 – 6 minutes is enough. The pesto can be prepared in advance and kept in the fridge (heat for a minute in a microwave oven before using) and you’ll have a fish dish that’s ready in ten minutes, suitable even for an important meal. Serve the fish fillets on a bed of rocket for a more decorative presentation.


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