Trout with Pesto

Name: Trout with Pesto
Total time: 30 min
Yield: 4
Ingredients: 3 Tbsps Pine nuts; 1 bunch fresh Basil; 1 garlic clove; 1 pc Parmesan (15 grams); 4 trout (with skin, about 140 grams); 6 Tbsps olive oil; salt; 2 Tbsps lemon juice; 1 Tbsp peppercorns

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Health Score:

93 / 100

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Calories:

373

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	373 cal.	(18 %)
Protein	31 g	(32 %)
Fat	27 g	(23 %)
Carbohydrates	2 g	(1 %)
Sugar added	0 g	(0 %)
Roughage	1 g	(3 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	25.2 μg	(126 %)
Vitamin E	5.8 mg	(48 %)
Vitamin K	24.3 μg	(41 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.2 mg	(18 %)
Niacin	11 mg	(92 %)
Vitamin B₆	0.4 mg	(29 %)
Folate	22 μg	(7 %)
Pantothenic acid	2.5 mg	(42 %)
Biotin	8.4 μg	(19 %)
Vitamin B₁₂	7.1 μg	(237 %)
Vitamin C	9 mg	(9 %)
Potassium	627 mg	(16 %)
Calcium	77 mg	(8 %)
Magnesium	67 mg	(22 %)
Iron	2 mg	(13 %)
Iodine	10 μg	(5 %)
Zinc	1.5 mg	(19 %)
Saturated fatty acids	4.7 g
Uric acid	418 mg
Cholesterol	82 mg

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 3 Tbsps Pine nuts; 1 bunch fresh Basil; 1 garlic clove; 1 pc Parmesan (15 grams); 4 trout (with skin, about 140 grams); 6 Tbsps olive oil; salt; 2 Tbsps lemon juice; 1 Tbsp peppercorns

How healthy are the main ingredients?

olive oil Pine nuts Parmesan Basil garlic clove trout

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Preparation steps

For the pesto: Toast the pine nuts in a dry skillet over medium heat until golden brown. Remove and let cool. Meanwhile, rinse basil, shake dry and pluck the leaves. Peel garlic and chop coarsely. Grate the Parmesan.

Heat the oven to 200°C (approximately 400°F). Rinse trout fillets and dry-pat. Brush a baking sheet with 1/2 tablespoon oil. Place trout skin-side down on the baking sheet, sprinkle with lemon juice, season with salt and crushed pink peppercorns and bake until fish can be pierced with a knife, 6-8 minutes.

Meanwhile, place the pine nuts, basil, garlic and Parmesan in a blender and gradually add the remaining oil. Season with salt. Serve trout along with the pesto.

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