Trout With Macadamia Herb Pesto Served With Steamed Potaoes And Spinach - cooking recipe

Ingredients

1 1/4 lbs baby potatoes, halved
10 cups spinach
1/3 cup roasted macadamias, chopped, plus extra for garnish
1/3 cup extra virgin olive oil
1 None lemon, zest finely grated zest, then sliced
2 tbsp chopped fresh cilantro
1 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh mint
2 tsp olive oil
4 None ocean trout fillets (5 oz each)
2 tbsp flour, seasoned with salt and pepper

Preparation

Place potatoes in a steamer set over a saucepan of simmering water on medium heat. Cover and steam for 10 mins, until just tender. Add spinach and steam for 3-5 mins, until spinach is just wilted. Remove from heat.
Meanwhile, combine macadamias, extra virgin olive oil, lemon zest, cilantro, parsley and mint in a bowl. Set aside.
Heat olive oil in a large frying pan on high. Dust trout with flour, shaking off any excess. Cook for 3 mins each side, until cooked through.
Arrange potatoes and spinach on plates. Top with trout, spoon over salsa, sprinkle with extra macadamias and garnish with lemon wedges.