Prep the Trout

• Preheat oven to 500
• Place knife along the spine starting at the head, slicing in one continuous stroke toward the tail
• Repeat on the other side, being careful to not cut through 
• Remove spine and remaining bones 
• Set aside

Make Herb Pesto 

• Wash and rinse fresh produce 
• Roughly chop italian parsley, mint, chives, tarragon, basil
• Add ingredients to blender 
• Gently pulse adding oil until spreadable consistency is achieved 
• Add lemon juice, salt and pepper to taste
• Apply generously to trout, inside and out

Prep Vegetables 

• Partially cook red potatoes, let cool and cut in half 
• Roughly chop spring onion, laciano kale, fennel bulb, green zucchini 
• Toss chopped veg and potatoes with olive oil
• Mix all ingredients together and place on baking sheet

Assemble and Cook

• Open the trout so it lays flat on the bed of mixed vegetables, skin side up.
• Bake for 10 minutes at 500
• Broil additionally for crisp skin and desired color
• Garnish with fresh herbs and lemon wedges
• Serve immediately