I was talking with Luciano (our friend chef and owner of Luciano's Restaurant) about fish and he came out with this recipe, good for all fishes but, especially, for freshwater fishes.
1 cup frozen of fresh peas
2 bunches parsley, leaves only
2 cloves garlic
1/2 cup extra virgin olive oil
4 tbsp bread crumbs
Preheat oven at 350.
Open trouts lengthwise and debone them (you can avoid this step buying trout fillets).
Arrange peas, parsley leaves, a pinch of salt and garlic in a blender and process, adding oil in a slow stream, until you obtain a smooth pesto.
Brush, with 1 tbsp of olive oil, an ovenproof dish and arrange trouts skin side down; spread with peas pesto.
Bake on central rack for about 10 minutes, then sprinkle with bread crumbs and cook for 5 more minutes, or until a golden crust forms.
Serve immediately with a fresh salad and/or steamed or sauteed vegetables.
This recipe serves 4 (depending on the trouts size).