I have at least three favourite basic components to lunch dishes. These are fish, kasha and pasta. I could eat them with other added ingredients almost every day. Every year I look forward to a summer trip by the seaside, where I can eat fresh fish and seafood without any limits. So I am worried about this year's summer holiday with the pandemic, which might frustrate my travel-cooking plans and dreams. For now, while waiting for the summer, I prepared steelhead with intense colour and with beautiful green basil pesto. Thanks to this, this dish gained another interesting flavour and beautiful look.

Ingredients (for 2 people)
2 pieces of trout
1 teaspoon of clarified butter
2 pinches of lemon pepper
salt
pesto
1 pot of basil
50ml of olive oil
a fistful of pine nuts
50g of parmesan
1 clove of garlic
salt

Spice up the pieces of trout with salt and lemon pepper. Fry them in the clarified butter. Prepare the pesto. Roast the pine nuts in a dry pan. Blend all the ingredients of the pesto. Arrange the trout on the plate and put the pesto onto it. Serve at once with the lemon and your favourite salad.

Enjoy your meal!

Try also
Phenomenal salmon with currant sauce
Red snapper from the oven – a light and elegant dinner in half an hour
Yummy and healthy – salmon with cranberries and pearl barley with kale