Baked Wild Trout with Red Rice and Sea Beet

I was given a wild trout that was caught by the husband of a friend of mine in the Teifi River near Cenarth in West Wales. He prepared the fish beautifully and gutted it, cut off the head & tail and removed the dorsal fin etc. I brushed it with olive oil inside and out and squeezed some lemon juice over it and then covered it with bread crumbs (panko and finely grated pecorino in melted butter and olive oil). I then put it in the oven for 30 mins at gas mark 5 or 375 and meanwhile, i had earlier fried some chopped chorizo in the pressure cooker and added 1/2 cup each of short grain brown rice and wild red rice (both organic) and fried a bit longer and then added about 1 1/3 cup of chicken stock (real made earlier in the week) and brought to pressure and then turned to low and put on the heat diffuser for 45 mins and turned off and let come to room temp on its own. I then added a big spoonful of homemade coriander pesto. for the pesto, i use maldons sea salt, garlic and cashew nuts (pine nuts cost too much now days, might try walnuts next time, but had cashews) and olive oil and  used my bamix to pulverise and then added more olive oil and lots of coriander and pulverised again adding olive oil till i got consistency right and then added grated pecorino and added more olive oil till consistency was as i like - i then put in frig and this is good for weeks. for the sea beet, i soaked for awhile cause you never know if a dog has been walking the beach etc and then i steamed it and added toasted sesame oil and soy sauce to taste. Needless to say, the meal was superb, i only ate 1/2 of the fish tonight, but will put it back in the oven tomorrow night for about 20 mins to heat up and it will again be superb, perhaps a bit drier, but it will be a quick meal. Milky the cat also thought the trout was superb!!