How to make
Cut the onion into crescents. Rub it lightly with salt.
Heat olive oil in a pan, add the chopped onion with one bay leaf. Cover the pan and stew the onion, until it softens.
Remove it from the heat, wait for it to cool a little and add the coarsely chopped walnuts. Season with a pinch of black pepper.
Season the trout with salt inside and out. With a sharp knife, make slits on one side and put the pesto genovese in them.
Stuff the belly of the fish with stuffing. Close up the hole with a toothpick.
Pour olive oil into a pan. Put the remaining stuffing.
Place the fish in the pan. Drizzle olive oil over it.
Bake at 390°F (200°C) in a preheated oven for about 20 minutes.
When serving, drizzle the trout with walnuts and onions with lemon juice!
Enjoy!
