Trout with almonds, broccoli florets, peas & spiralized courgetti, with pesto dressing
Deliciously, sophisticated and nutritious- this seafood main is a sure taste winner. Trout is super rich in essential omega-3 fatty acids which help reduce inflammation levels in the body and promote healing. Plus, this dish includes a bountiful supply of green vegetables that are not only rich in vitamins and minerals, but also full of fibre, which helps provide that satisfying feeling of satiation.
Pesto dressing (makes about 200ml)
- 50g pine nuts, almonds, walnuts or cashews, or ground almonds, or breadcrumbs
- 50g bunch of basil, leaves only
- 1 garlic clove, chopped
- 35g finely grated Parmesan or other mature hard cheese
- About 100ml extra virgin olive oil
- A good squeeze of lemon juice
- Freshly ground black pepper
- Preheat the oven to 180°C/gas 4.
- If you’re using whole nuts or breadcrumbs, spread them in a small baking tray and place in the oven for 5–10 minutes, until lightly toasted – check them often as they can burn quickly.
- Leave to cool.
- Put the toasted nuts or breadcrumbs, or ground almonds, into a food processor, along with the basil, garlic and grated cheese.
- Blitz to a paste, making sure all the nuts are ground finely.
- Then, with the motor running, slowly pour in the oil until you have a thick, sloppy purée. I normally find 100ml oil is enough but you might want a little more.
- Scrape the pesto out into a bowl or jar and season with a good squeeze of lemon juice and some black pepper. This will keep, covered, in the fridge for a few days.