INGREDIENTS
1 small dried chipotle chile (optional), wiped clean
1 garlic clove
2 cups packed flat leaf parsley leaves
3/4 cup extra-virgin olive oil
3 TBS walnuts, lightly toasted
1/4 tsp sea salt
4 tsp fresh lemon juice
For trout:
2 TBS extra-virgin olive oil, divided
3 (1 lb) trout fillets
2 TBS fresh lemon juice
3/4 tsp sea salt
1/2 tsp dried hot red pepper flakes
DIRECTIONS
Make pesto:
If using chile, heat a dry heavy skillet (not nonstick) over medium heat til hot.
Toast chile briefly on all sides, pressing flat with tongs, until slightly softened, about 30 seconds total.
Soak chile for 4 minutes in hot water. Drain.
With motor running, drop garlic into a food processor and process til finely chopped.
Add parsley, oil, nuts, sea salt, 1/8 tsp pepper, and chile (if using) and puree till smooth.
Transfer to a bowl and stir in lemon juice.
Bake trout:
Preheat oven to 350 degrees with rack in the middle.
Brush the bottom of a large shallow baking pan with 1 TBS oil.
Put fillets, skin sides down, in baking pan and drizzle with lemon juice and remaining TBS of oil.
Sprinkle with sea salt, red pepper flakes, and 1/4 tsp pepper.
Bake fish until just cooked through, 12 to 15 minutes.
Serve with pesto.
Serves 6
