Like everything we do at Functional Self, our recipes have been designed to help you achieve your optimal state. The foods we eat impact our energy levels, mood and cognitive ability, as well as supporting a healthy gut microbiome. We wanted to create a recipe series that focuses on nutrient-dense real foods that will help you reach your highest level of health and vitality. Functional Self recipes are packed full of nourishing recipes to provide a clear path ahead for clean eating, regardless of your starting off point.
Trout and Pesto Courgette Noodles
Light, quick and ultra-easy. You can make the pesto while the trout is cooking or alternatively make in advance. The pesto noodles are really versatile so you can substitute the trout for salmon, chicken, prawns or meatballs. The dish is equally delicious hot or cold so it’s perfect for a portable lunch.
Time: 15 minutes
Makes: 2 servings
• 2 wild trout fillets (or wild salmon)
• 4 small-medium courgettes
• Coconut oil
• 150ml extra virgin olive oil
• 1 teaspoon lemon juice
• 1 teaspoon apple cider vinegar
• Zest of 1 unwaxed lemon
• 1 clove finely chopped garlic
• 100g fresh basil
• 20g pine nuts, almonds or cashew nuts
• 1/2 teaspoon sea/Himalayan pink salt
1. Heat 1 tablespoon coconut oil in a pan on a low heat and fry the trout skin side down for 8 minutes. Then flip and cook for a further 2 minutes. Alternatively, you can bake in the oven at GM5 for 12-14 minutes.
2. While the trout is cooking spiralise the courgette, add to a large pan on a low heat and cover for 3-4 minutes, stirring half way through. [Doing this covered on a low heat means the courgette, which has a fairly high water content, will lightly steam itself].
3. Meanwhile add the pesto ingredients to a blender and blitz well.
4. Transfer the courgette noodles from the pan to a colander and allow to sit there for a couple of minutes for excess water to drain.
5. Mix the courgette with some pesto. Transfer to bowls/plates and add the trout on top or flake and mix in.