Monday, February 18, 2008
Baked Trout with Parsley Pesto and Caprese Salad
Standard caprese with fresh basil, tomato, and fresh mozzerella seasoned with salt, pepper, olive oil and balsamic.
Season with salt and pepper, fill the cavities with lemon slices and top with lemon slices and bake on 375 for about 20 minutes, or until the flesh flakes.
Serve the fish with this sauce, a nice twist on your standard basil pesto.
-3 handfuls fresh parsley
-1/8 cup pine nuts
-juice of 1/2 lemon
-2 cloves garlic
-salt and pepper to taste
Puree all ingredients until smooth.
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