6 - 8 servings
1 1/2 to 2 pounds fresh steelhead trout fillets, skin removed
2 cups fresh basil leaves (3 to 4 bunches)
1/2 cup grated parmesan and romano cheese
5 cloves garlic, peeled
2 tablespoons lemon juice
1/2 teaspoon each salt and pepper
Heat oven to 450 degrees. Spray a large baking sheet with non-stick spray or oil.
Combine pesto ingredients by pulsing about 5 to 10 seconds in a food processor or blender until mixture is combined but still somewhat coarse.
Coat all sides of steelhead fillets with pesto.
Arrange 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
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