PAN-FRIED TROUT WITH PECAN HERB PESTO

SERVES 2

FOR THE PESTO

• 10g flatleaf parsley, roughly chopped • 10g fresh coriander, roughly chopped • 30g pecan nuts, toasted and roughly chopped • 1 small clove garlic, minced • 30g Parmesan cheese, grated • ½ cup Westfalia Plain Avocado Oil

FOR THE FISH

• 2 tbsp Westfalia Plain Avocado Oil • Himalayan salt and black pepper • 1 x 300g trout fillet, deboned and skin on

• To serve: roasted vine tomatoes and asparagus as well as lemon wedges

• To garnish: micro herbs and pickled red onion

1. For the pesto: Blitz the herbs and pecans in a food processor, then add the garlic and Parmesan and blitz again. With the motor running slowly, add ½ cu cup Westfalia Plain Avocado Oil in a st steady stream and blitz until the mixture has emulsified. Season.

2. Heat t the Westfalia Plain Avocado Oil in a p pan. Season the trout and add to pa pan, skin side down. Cook for 2-3 m minutes, then turn over using a spatula and cook for another 2-3 minutes or until golden brown and cooked.

3. To ser serve: Drizzle some pesto over the trout and serve with the roasted vine tom tomatoes, asparagus and lemon wedges. Garnish with micro herbs and pick pickled red onion.