Grilled Trout with Spaghetti and Pesto

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5 from 1 vote

Grilled Trout with Spaghetti and Pesto

Trout is an oily fish and very good for you. It is also relatively cheap. This recipe is very simple and super quick.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Italian
Season: Autumn, Spring, Winter
Type: Fish
Diet: Dairy Free
Servings: 4
Calories: 720kcal


  • 400 g spaghetti organic
  • 50 g breadcrumbs organic
  • 2 tbsp olive oil organic, fairtrade
  • 4 tbsp fresh parsley organic, chopped
  • 25 g pine nuts fairtrade
  • 2 lemons organic, fairtrade
  • 1 dash black pepper organic, fairtrade, freshly ground
  • 800 g trout fillets 150g - 200g each, skin on
  • 4 tbsp green pesto organic
  • 320 g green salad organic


  • Bring a large pan of lightly salted water to the boil and cook the spaghetti as per the packet instructions, then drain.
  • Mix together the breadcrumbs, olive oil, parsley, pine nuts and juice and zest of half the lemons together in a bowl and season with black pepper.
  • Turn the grill to high
  • Lay the trout fillets skin side down on a greased baking tray and spoon the breadcrumb mixture evenly over the fillets.
  • Grill for 5 - 6 minutes. Do not turn over.
  • Stir the pesto through the spaghetti
  • Cut the remaining lemons into quarters and serve with the trout fillets, spaghetti and green salad.


In a hurry or not all eating together?
You can prepare the breadcrumb topping in advance then this is a very quick and straightforward meal to prepare.
For the breadcrumbs, you can use leftover bread or crusts and whizz up in a food processor.
For gluten free, just leave out the breadcrumbs.


Calories: 720kcal | Carbohydrates: 48g | Protein: 64g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Cholesterol: 153mg | Sodium: 482mg | Potassium: 1340mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5950IU | Vitamin C: 74.3mg | Calcium: 290mg | Iron: 4.9mg

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