ROASTED TROUT WITH BRAEBURN APPLES & PEPITA PESTO

Prep 20 minutes | Total 40 minutes Makes 6 servings

Surrounded by freshly chopped apples and squash, this roasted trout recipe captures the flavours of early fall perfectly. Drizzle with pepita pesto and set out to serve. 8 tsp olive oil, divided 4 Braeburn apples, cubed 2 cups chopped pumpkin, or butternut squash, chopped into 1/2-in. cubes 1/4 tsp herbes de Provence 6 skin-on rainbow trout fillets, about 125 g each

1/4 tsp salt

Pesto:

1 cup fresh parsley

1 small garlic clove 1/4 cup toasted pepitas 1/4 cup grated Parmesan 3 tbsp olive oil

1/2 tsp lemon zest

2 tbsp lemon juice

1/8 tsp salt 1. Position racks in upper and lower thirds of oven. Preheat to 450F. Coat a baking sheet with 1 tbsp oil. Toss apples and pumpkin with herbes de Provence and another 1 tbsp oil on prepared sheet. Bake in lower third of oven until forktender, 20 to 25 minutes.

2. Line a large rimmed baking sheet with parchment or foil. Arrange fish in one layer, skin-side down. Brush with 2 tsp oil and season with 1/4 tsp salt and fresh pepper. Roast fish in top third of oven until just cooked through, 7 to 8 minutes. Remove and tent with foil.

3. Whirl parsley with garlic, pepitas, Parmesan, 3 tbsp olive oil, lemon zest, lemon juice and 1/8 tsp salt with a hand blender until puréed.

4. Spoon a portion of apple mixture in the middle of each plate and lay a trout filet on top. Top with pesto.

Prep tip: Toast pepitas in a dry frying pan over medium heat until lightly golden, 10 to 12 minutes. Cool completely.

Nutrition

Calories 386 Protein 27 g Carbohydrates 18 g

Fat 24 g Fibre 3g Sodium 256 mg Excellent source of Vitamin B12