Trout with Macadamia Pesto and Bean Salad
Its Easter! Which means we can all look forward to a long weekend, Easter eggs and fish! But we not deep frying or pickling our fish this year are we? Nope because this dish will have you out of the kitchen in no time so you can fully enjoy the holiday and relax.
- 500g sweet potato, peeled, cut into 2cm pieces
- 1 1/2 tablespoons extra virgin olive oil
- 1 small red onion, thinly sliced into rounds
- 1 tablespoon lime juice
- 4 (about 180g each) Trout fillets
- 300g green beans, trimmed, blanched
- 75g macadamias, toasted
- 1 cup fresh coriander leaves, firmly packed
- 1 small garlic clove, coarsely chopped
- 1 lime, rind finely grated, juiced
- 60ml (1/4 cup) extra virgin olive oil
- 1 tablespoon water
- Preheat the oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place potato on the prepared tray. Drizzle with 1 tbs of the oil. Season. Roast, stirring halfway, for 30 minutes or until golden and tender.
- Meanwhile, for the pesto, process the macadamias, coriander, garlic and lime rind in a food processor until finely chopped. Combine the lime juice, oil and water in a jug. Add to macadamia mixture, with the motor running, in a slow steady stream until well combined and smooth. Season.
- Place the onion in a heatproof bowl and cover with boiling water. Stand for 3 minutes. Drain well. Place the onion and lime juice in a large bowl. Season, then set aside to macerate.
- Heat the remaining oil in a large non-stick frying pan over medium-high heat. Pat the skin of the Trout dry with paper towel. Season. Cook Trout, skin side down, for 2 minutes or until crisp. Turn and cook for 1-2 minutes or until just cooked through. Transfer Trout to a plate to rest.
- Add the sweet potato, beans and 1 tbs of the pesto to the onion mixture. Toss gently to combine. Divide among serving plates. Top each with Trout and a spoonful of the pesto.