Pan-fried Trout

J loves trout -- from the perfectly composed trout almondine he splurged on at Bouchon, to the whole trout his mom simply wrapped in foil and steamed over a campfire during childhood trips to Tahoe.

Our version was just a couple of fillets rubbed with a chili and herb pesto (made from the least wilted of last week's herbs), and fried skin-side down in a bit of olive oil.

Not the best we've ever had, but a quick, easy and light dinner...somewhere in between Thomas Keller and a campfire.