Trout With Macadamia Herb Pesto Served With Steamed Potaoes And Spinach

• 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

1. 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.
2. Meanwhile, combine macadamias, extra virgin olive oil, lemon zest, cilantro, parsley and mint in a bowl. Set aside.
3. 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.
4. Arrange potatoes and spinach on plates. Top with trout, spoon over salsa, sprinkle with extra macadamias and garnish with lemon wedges.

baby potatoes, spinach, extra virgin olive oil, lemon, fresh cilantro, parsley, fresh mint, olive oil, trout, flour

Taken from recipes-plus.com/api/v2.0/recipes/25058 (may not work)