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Prep
Difficulty
Easy
Time
Estimate
45 mins
Start with preparing and roasting the carrots. As they bake, blend up the pesto. Season and bread the trout. Place on a separate baking sheet and place in the oven, when the carrots are nearly done cooking. Toss the cooked carrots with the pesto and serve with the hot trout. If you have extra pesto, it makes a lovely sauce for the trout, too.
Yup- those greens that hang off the top of a gorgeous bunch of carrots, aren’t just for tossing away anymore. Blend them into a pesto and toss with their orange roasted roots.
If you are not so daring, you can make (or even buy) plain ol’ pesto, but why when the luscious slightly bitter greens are waiting for you.
Matzah meal is a fine ground breadcrumb that makes a lovely breading for fish fillets. Tossed with dill freshens all of it up. It is drizzled with olive oil and roasted at a high heat to create a slightly crisp top on the delicate fish. Almond meal is a lovely substitute for the matzah that is gluten-free.
