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.

Healthy Seafood Trout Roasted Pine Nuts

Estimated Nutrition

Calories

1952.4

kcal / serving

1952.4 kcal total

Carbs

38.6g

per serving

38.6 g total

Fat

182.1g

per serving

182.1 g total

Protein

52.8g

per serving

52.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

NutsSeeds

cloves

Garlic

crushed with skin on

sprig

Thyme

fresh

100

Pine Nuts

tbsp

Basil

fresh leaves

tbsp

Parsley

leaves

0.5

clove

Garlic

clove

Garlic

crushed

tsp

Thyme

fresh leaves

OilsFats

Olive Oil

Seafood

piece

Trout

fillet

Vegetables

100

Butternut Squash

peeled and cubed

piece

Tomato

seeds removed, finely chopped

Method

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.