Photo: Roberto Caruso
Fish Friday never came together so easily. This colourful rainbow trout is spread with a bittersweet tarragon pesto to give it a yummy kick.
2 lb Yukon Gold potatoes, (4 medium), sliced 1/4-in. thick
1/4 cup olive oil, divided
2 tbsp unsalted butter, cut in small pieces
1 1/4 tsp salt, divided
2 tbsp chopped parsley
2 tsp finely chopped garlic
1 tsp chopped tarragon
1/2 tsp grated lemon zest
2 rainbow trout fillets, (about 1 1/2 lb)
Protein 39g, Carbohydrates 40g, Fat 30g, Fibre 4g, Sodium 797mg.
Originally published in the Today’s Parent September/October 2019 issue. Photo by Roberto Caruso.