Pesto-Greens-Squash-Tomatoes-Trout
Whenever I want to "mix it up" I get out my PESTO! It is one of those items you sometimes forget about, and then you think ugh I don't want another grilled chicken or turkey chili... what should we do for our Friday Night staying in.... pesto!!! It gives such an incredible flavor to dishes whether a pasta style dish or my recent favorite is to put it on fish and bake it in the oven.... EASY!
Pesto is from ground basil, pine nuts, olive oil and garlic - so it's great for healthy fats and antioxidants! I even sprinkled some extra fresh basil on top for extra flavor!
Why Trout for this recipe? First off, you can swap out for ANY fish in this recipe. Trout is also similar to salmon but it was on sale and a bit cheaper than the salmon - so I opted in! It was also one of the only options that was farm-raised in the USA. Even if something is Wild-Caught, I do not typically get it if it's coming from Vietname/Thailand/China because there are just very different laws around the sustainability of fishing ---- checkout http://www.seafoodwatch.org they have a great website and app to get info right at your fingertips for what fish to get and what to avoid!
Pesto-Greens-Squash-Tomatoes-Trout
SERVES: 4
Layer the following in a large baking dish:
Bed of Spinach
1 pint of cherry tomatoes, washed
1 yellow squash, sliced into rounds
Trout (or salmon or white fish)
Pesto (spread enough over to evenly cover the fish)
Optional to sprinkle with fresh basil
I also sprinkled some salt/pepper over the veggies (you can add a little olive oil to the veggies or you don't have to).
Bake in the oven at 350 for about 20 minutes or until center flakes easily with a fork.
ENJOY!
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