Pesto & Pistachio-Crusted Trout

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

Place the rainbow trout, skin-side down, on a second lined oven tray. Season both sides, then lightly coat or spray with olive oil. Spoon the pistachio crust over the top of the trout, gently pressing 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. TIP: Some of the crust will fall off, but that's okay, you'll use it later!

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

Thinly slice the pear (see ingredients). Add the pear and spinach & rocket mix to the bowl with the dressing. Toss to coat.