Active Time

　　20 minutes

　　Total Time

　　35 minutes

　　We're convinced that red trout is well worth looking for. We love its firm texture, its delicate flavor, and its gorgeous pink flesh, which here contrasts beautifully with the green pesto—an all-purpose sauce that would taste great with just about any type of fish or pasta.

　　

Ingredients

Makes 6 servings

　　

For pesto

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 tablespoons walnuts, lightly toasted

　　1/4 teaspoon fine sea salt

　　4 teaspoons fresh lemon juice

　　

For trout

2 tablespoons extra-virgin olive oil, divided

　　3 (1-pound) red trout fillets (freshwater trout)

　　2 tablespoons fresh lemon juice

　　3/4 teaspoon fine sea salt

　　1/2 teaspoon dried hot red-pepper flakes

　　Garnish: finely chopped flat-leaf parsley

　　

Make pesto:

Step 1

If using chile, heat a dry heavy skillet (not nonstick) over medium heat until hot, then toast chile briefly on all sides, pressing flat with tongs, until slightly softened, about 30 seconds total. Soak chile in hot water to cover 4 minutes, then drain.

　　

Step 2

With motor running, drop garlic into a food processor and process until finely chopped. Add parsley, oil, nuts, sea salt, 1/8 teaspoon pepper, and chile (if using) and purée until smooth. Transfer to a bowl and stir in lemon juice.

　　

Bake trout:

Step 3

Preheat oven to 350°F with rack in middle. Brush bottom of a large shallow baking pan with 1 tablespoon oil. Put fillets, skin sides down, in baking pan and drizzle with lemon juice and remaining tablespoon oil. Sprinkle with sea salt, red-pepper flakes, and 1/4teaspoon pepper.

　　

Step 4

Bake fish until just cooked thourough, 12 to 15 minutes (depending on thickness). Serve fish with pesto.

　　Cooks' note:

　　Red trout is available from sunbursttrout.com; or use 6 (1/2-pound) arctic char or ocean trout fillets.