Chive And Parsey Desto Filled Ocean Trout Recipe
Ingredients
| Chives | 3/4 Cup (16 tbs), coarsely chopped | |
| Coarsely chopped | 1 Cup (16 tbs) | |
| Pine nuts | 1/4 Cup (16 tbs), toasted | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), quartered | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Fillets | 2 Large | |
| Creme fraiche | 200 Milliliter | |
| Chopped chives | 2 Tablespoon |
Directions
1.
Blend or process herbs, nuts, the oil, garlic and cheese until pesto is almost smooth.
2.
Place one piece of fish, skin-side down, on board; spread with pesto.
Top with remaining fish piece, skin-side up; tie with kitchen string.
3.
Place fish in large baking dish; bake, covered, in hot oven 20 minutes.
Remove cover, bake about 10 minutes more or until fish is just cooked through.
4.
Serve sliced fish with combined creme fraiche and extra chives.
Blend or process herbs, nuts, the oil, garlic and cheese until pesto is almost smooth.
2.
Place one piece of fish, skin-side down, on board; spread with pesto.
Top with remaining fish piece, skin-side up; tie with kitchen string.
3.
Place fish in large baking dish; bake, covered, in hot oven 20 minutes.
Remove cover, bake about 10 minutes more or until fish is just cooked through.
4.
Serve sliced fish with combined creme fraiche and extra chives.
Chef
