Broiled Trout with Sun-Dried Tomato Pesto
Broiled Trout with Sun-Dried Tomato Pesto
Ingredients
- 1 1/2 lb (675 g) skinless trout fillet
- 1/2 cup (125 ml) store-bought sun-dried tomato pesto
- 1/2 cup (125 ml) crumbled feta
- 1 bunch thin asparagus, trimmed and cut into 2-inch (5-cm) lengths
- Olive oil
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the broiler. Oil a large baking sheet.
- Lay the trout fillet on the baking sheet. Season with salt and pepper. Spread with pesto. Sprinkle with cheese. Arrange the asparagus around the fish. Lightly drizzle theasparagus with olive oil. Season with salt and pepper.
- Broil for 5 to 10 minutes depending on thickness of the fish.
- Serve the fish and asparagus together. If desired, accompany with 15-minute brown rice.
Broiled Trout with Sun-Dried Tomato Pesto