Bring a large pan of lightly salted water to the boil and cook the spaghetti as per the packet instructions, then drain.
Mix together the breadcrumbs, olive oil, parsley, pine nuts and juice and zest of half the lemons together in a bowl and season with black pepper.
Turn the grill to high
Lay the trout fillets skin side down on a greased baking tray and spoon the breadcrumb mixture evenly over the fillets.
Grill for 5 - 6 minutes. Do not turn over.
Stir the pesto through the spaghetti
Cut the remaining lemons into quarters and serve with the trout fillets, spaghetti and green salad.
Notes
In a hurry or not all eating together?You can prepare the breadcrumb topping in advance then this is a very quick and straightforward meal to prepare.For the breadcrumbs, you can use leftover bread or crusts and whizz up in a food processor.For gluten free, just leave out the breadcrumbs.[nutrition-label]