1 1/2 to 2poundsfresh steelhead trout fillets, skin removed,
2cupsfresh basil leaves (3 to 4 bunches),
1/2cupgrated parmesan and romano cheese,
1/2teaspoon eachsalt and pepper,
1Heat oven to 450 degrees. Spray a large baking sheet with non-stick spray or oil.
2Combine pesto ingredients by pulsing about 5 to 10 seconds in a food processor or blender until mixture is combined but still somewhat coarse.
3Coat all sides of steelhead fillets with pesto.
4Arrange fillets on baking sheet so they are not touching. Bake in top one-third of oven 10 to 15 minutes, depending on thickness (allow 10 minutes per 1-inch of thickness)
No Nutritional Information Available