Pesto & Macadamia Crusted Trout

Name: Pesto & Macadamia Crusted Trout with Honey-Glazed Baby Carrots & Salad
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 bunch baby carrots; 2 tsp honey; 1 packet macadamias; ½ unit lemon; ½ packet panko breadcrumbs; 1 tub basil pesto; 1 packet ocean trout; ½ unit pear; 1 packet flaked almonds; 1 bag spinach & rocket mix

with Honey-Glazed Baby Carrots & Salad

Get up to $200 off!

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:

Macadamia

•Gluten

•Wheat

•Milk

•Fish

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bunch

baby carrots

1 packet

macadamias

(Contains: Macadamia; May be present: Milk, Peanuts, Sesame, Soy, Cashew, Pistachio, Almond, Walnut.)

½ unit

lemon

½ packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 tub

basil pesto

(Contains: Milk;)

1 packet

ocean trout

(Contains: Fish;)

½ unit

pear

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 bag

spinach & rocket mix

Not included in your delivery

olive oil

2 tsp

honey

Nutritional Values

per serving

Energy (kJ)0 kJ

Calories2620 kcal

Fat44.6 g

of which saturates4.1 g

Carbohydrate25.2 g

of which sugars12.8 g

Dietary Fibre0 g

Protein30.4 g

Cholesterol0 mg

Sodium156 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

Cooking Steps

PDF

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.

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.

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!

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.

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.

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.