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.

Baked Trout
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.

Parsley Pesto
Serve the fish with this sauce, a nice twist on your standard basil pesto.

Parsley 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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