Trout is an excellent fish to accompany the light flavors of spring, and this recipe, with its topping of panko and pecans is a fun way to add some texture and crunch to your evening meal.
Ingredients
2 trout fillets (steelhead or rainbow), skin on
½ cup pecans, finely chopped
¼ cup panko breadcrumbs
1 tbsp Dijon mustard
1 tbsp honey
Zest of 1 lemon
Salt & pepper
1 tbsp butter + 1 tbsp olive oil
Method
- Pat trout dry, season with salt and pepper
- Mix pecans, panko, lemon zest, pinch of salt
- Brush the flesh side of trout with Dijon + honey.
- Press pecan mixture firmly onto the top.
- Heat butter + oil in an oven-safe pan over medium.
- Place trout skin-side down, cook 3–4 min.
- Transfer to a 400°F oven, roast 6–8 min until just cooked through.