Name: Baked Red Trout Fillets with Parsley Pesto
Cook time: 20 minutes
Total time: 35 minutes
Yield: Makes 6 servings
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 tablespoons walnuts, lightly toasted; 1/4 teaspoon fine sea salt; 4 teaspoons fresh lemon juice; 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

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.

Cooks' note:

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

Recipe notes

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