HelloFresh
home iconhome iconRecipe Archive
arrow right iconarrow right icon
ModOz Recipes
Pesto & Macadamia Crusted Trout

Pesto & Macadamia Crusted Trout

with Honey-Glazed Baby Carrots & Salad

Gourmet
Read more

We all know honey makes carrots better, but let us share this gem with you – roasting carrots with honey makes them completely irresistible. We guess it’s a bit like adding a macadamia crust to ocean trout, taking it from tasty to out-of-this-world delicious!

Allergens:Tree NutsGlutenMilkFish
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch

baby carrots

1 packet

macadamia nuts

(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

½ unit

lemon

½ packet

panko breadcrumbs

(ContainsGluten)

1 tub

basil pesto

(ContainsTree Nuts, Milk)

1 packet

ocean trout

(ContainsFish)

½ unit

pear

1 packet

flaked almonds

(ContainsTree Nuts)

1 bag

spinach & rocket mix

Not included in your delivery

olive oil

2 tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2620 kJ
Fat44.6 g
of which saturates4.1 g
Carbohydrate25.2 g
of which sugars12.8 g
Protein30.4 g
Sodium156 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructions
Instructionsarrow up iconarrow up icon
ROAST THE DUTCH CARROTS
ROAST THE DUTCH CARROTS
1

Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby carrots and scrub them clean. Place the carrots on an oven tray lined with baking paper and drizzle with olive oil and the honey. Season with salt and pepper and toss to coat. Roast until tender and lightly caramelised, 20-25 minutes.

MAKE THE MACADAMIA CRUST
MAKE THE MACADAMIA CRUST
2

While the carrots are roasting, finely chop the macadamias. Zest the lemon (see ingredients list) to get a pinch. In a medium bowl, combine the macadamias, lemon zest, panko breadcrumbs (see ingredients list) and basil pesto. Season with pepper and mix well.

BAKE THE SALMON
BAKE THE SALMON
3

Place the ocean trout, skin-side down, on a second oven tray lined with baking paper and season with salt and pepper on both sides. Lightly coat or spray with olive oil. Spoon the macadamia mixture over the top of the trout and gently press down with the back of the spoon to help it stick. Bake until the crust is golden and the trout is just cooked through, 8-12 minutes. In the last 5 minutes of cook time, add the flaked almonds to the tray and cook until toasted.

TIP: Some of the crust may fall off, but that's okay!

MAKE THE DRESSING
MAKE THE DRESSING
4

While the trout is baking, combine a good squeeze of lemon juice and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a medium bowl. Season with salt and pepper and mix well. Slice any remaining lemon into wedges.

DRESS THE SALAD
DRESS THE SALAD
5

Thinly slice the pear (see ingredients list). Just before serving, add the flaked almonds, spinach & rocket mix and pear to the bowl with the dressing and toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.

SERVE UP
SERVE UP
6

Divide the honey-glazed baby carrots, pesto and macadamia crusted trout and the salad between plates. Sprinkle with any crumbs from the tray and serve with the lemon wedges.