Baked Trout with Shiitake Mushroom Pesto Recipe

Name: Baked Trout with Shiitake Mushroom Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried shiitake mushrooms; 2 tablespoons tamari or soy sauce mixed with 2 cups boiling water; 3 tablespoons coarsely chopped flat-leaf parsley; 2 garlic cloves; 1 medium shallot; 1 tablespoon plus 1 teaspoon olive oil; Salt and freshly ground pepper; 4 trout (about 10 ounces each)heads removed, fish cleaned and boned, fillets left attached to the skin; Vegetable oil cooking spray; 2 large leeks, white and tender green, thinly sliced; 2 tablespoons dry white wine; Juice of 1 lemon

Servings: persons

1 1/2 cups dried shiitake mushrooms
2 tablespoons tamari or soy sauce mixed with 2 cups boiling water
3 tablespoons coarsely chopped flat-leaf parsley
2 garlic cloves
1 medium shallot
1 tablespoon plus 1 teaspoon olive oil
Salt and freshly ground pepper
4 trout (about 10 ounces each)heads removed, fish cleaned and boned, fillets left attached to the skin
Vegetable oil cooking spray
2 large leeks, white and tender green, thinly sliced
2 tablespoons dry white wine
Juice of 1 lemon

1
In a bowl, soak the shiitakes in the tamari-spiked boiling water until softened, about 30 minutes.
2
Drain the mushrooms, reserving 2 tablespoons of the liquid.
3
In a food processor, pulse the mushrooms and the reserved mushroom liquid with the parsley, garlic and shallot until finely chopped.
4
With the machine on, slowly add 1 tablespoon of the oil.
5
Transfer the pesto to a small bowl and season with salt and pepper.
6
Place the trout on a work surface.
7
Using tweezers, remove the fine pin bones that run along the center of each fillet.
8
Coat a large nonstick baking sheet with cooking spray.
9
Arrange the trout, skin side down, on the sheet.
10
Heat the remaining 1 teaspoon of oil in a skillet.
11
Add the leeks and cook over moderately high heat until just wilted, about 3 minutes.
12
Add the wine, season with salt and pepper and cook until the liquid has evaporated, 1 to 3 minutes.
13
Preheat the oven to 400.
14
Sprinkle the trout with the lemon juice and season with salt and pepper.
15
Spread one-quarter of the pesto in a thin layer on each trout.
16
Spoon the leeks on top and bake for about 10 minutes, or just until the trout is cooked through.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups dried shiitake mushrooms, 2 tablespoons tamari or soy sauce mixed with 2 cups boiling water, 3 tablespoons coarsely chopped flat-leaf parsley, 2 garlic cloves, and more.

Yes, Baked Trout with Shiitake Mushroom Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Trout with Shiitake Mushroom Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions