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Archive of BBC Food Recipes

Trout with a pine nut crust with roasted butternut squash and tomato and thyme sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Preheat oven to 200C/400F/Gas 6.

  2. Place the butternut squash, garlic and thyme onto a baking sheet and drizzle with the olive oil. Place into the oven and roast for 10-15 minutes, until tender.

  3. For the pine nut crust trout, place all of the crust ingredients, except the trout, in a food processor and blend to a smooth paste.

  4. Place the trout onto a baking sheet, skin-side down and press the crust paste on top. Place into the oven and roast for 8-10 minutes, or until cooked.

  5. For the sauce, heat the oil and garlic in a saucepan over a low heat for 2-3 minutes.

  6. Remove the garlic and add the fresh thyme and tomatoes and warm through on the hob.

  7. To serve, place the butternut squash around the edge of the plate. Place the trout fillet into the centre of the plate and drizzle with the sauce.

Ingredients

  • 100g/3½oz butternut squash, peeled and cubed
  • 2 garlic cloves, crushed with skin on
  • 1 sprig fresh thyme
  • 20ml/1½ tbsp olive oil

For the pine nut crust trout

  • 100g/3½oz pine nuts
  • 3 tbsp fresh basil leaves
  • 3 tbsp parsley leaves
  • 2 tbsp olive oil
  • ½ garlic clove
  • 1 trout fillet

For the sauce

  • 5 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp fresh thyme leaves
  • 1 tomato, seeds removed, chopped finely

Shopping List

Trout with a pine nut crust with roasted butternut squash and tomato and thyme sauce

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry


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