Trout Romesco

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often more affordable.

red bell peppers

🥗Healthier: yellow bell peppers

💰Cheaper: canned roasted red peppers

Canned peppers save time and money while adding flavor.

Add boiling hot water to dried peppers, cover with lid and allow to rehydrate for 30 minutes. Drain peppers and remove stems and seeds. Using a knife, remove as much of the skin from the peppers as possible.

Preheat oven to 350°F. Line baking sheet with foil, roast tomatoes and garlic for about 1 hour. Garlic should be soft and tomato skins should be wrinkled. Remove and set aside.

Peel skins from garlic and tomatoes.

In a food processor, add 4-8 cloves worth of the roasted garlic, tomatoes, and peppers. Pulse until semi smooth. Add vinegar, almonds, and process until semi smooth.

Add in bread and EVOO, pulsing until desired consistency. Taste and adjust seasoning.

Season the inside and outside of the trout with salt and pepper. Stuff with lemon rounds.

Fold the trout closed. Place on a lightly oiled baking sheet, bake at 350-375°F for about 10 minutes until the meat is flakey.

Remove from the oven, top with romesco sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens