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Trout with a Pine Nut Crust with Roasted Butternut Squash and Tomato and Thyme Sauce

Roasted trout fillet topped with a basil and pine nut crust, served with butternut squash and a tomato-thyme sauce.

HealthySeafoodTroutRoastedPine Nuts

Estimated Nutrition

Per Serving Total
Calories 1952.4 kcals 1952.4 kcals
Carbohydrates 38.6 grams 38.6 grams
Fat 182.1 grams 182.1 grams
Protein 52.8 grams 52.8 grams
Cook Time
25 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

NutsSeeds
2
cloves
Garlic
crushed with skin on
1
sprig
Thyme
fresh
100
g
Pine Nuts
3
tbsp
Basil
fresh leaves
3
tbsp
Parsley
leaves
0.5
clove
Garlic
1
clove
Garlic
crushed
1
tsp
Thyme
fresh leaves
OilsFats
20
ml
Olive Oil
30
ml
Olive Oil
75
ml
Olive Oil
Seafood
1
piece
Trout
fillet
Vegetables
100
g
Butternut Squash
peeled and cubed
1
piece
Tomato
seeds removed, finely chopped

Steps

  • Preheat oven to 200°C.
  • Drizzle squash, garlic, and thyme with olive oil on a baking sheet and roast for 15 minutes.
  • Blend pine nuts, basil, parsley, olive oil, and garlic into a smooth paste.
  • Press the paste onto the trout fillet and roast for 10 minutes.
  • Heat olive oil and garlic in a saucepan over low heat for 3 minutes.
  • Discard garlic and add fresh thyme and tomatoes to the warm oil.
  • Arrange squash on a plate, top with the trout, and drizzle with the sauce.