Pecan-Crusted Trout
Pecan-Crusted Trout is a show-stopping dish that combines the delicate flavors of fresh trout with a crunchy, nutty pecan crust. This recipe is perfect for impressing guests or enjoying a cozy dinner at home. With its easy-to-follow instructions and simple ingredients, you’ll create a restaurant-quality meal that delights the senses and leaves everyone asking for more.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 fresh trout fillets (about 6 oz each)
- 1 cup finely chopped pecans
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, mix the chopped pecans, panko breadcrumbs, salt, and pepper until well combined.
- Dip each trout fillet into beaten eggs, then coat both sides with the pecan mixture, pressing gently to adhere.
- Place the coated fillets on the prepared baking sheet and drizzle with olive oil.
- Bake for 12-15 minutes or until the fish flakes easily with a fork and is golden brown.
- Just before serving, squeeze fresh lemon juice over each fillet to enhance flavor.
Nutrition
- Serving Size: 1 trout fillet (170g)
- Calories: 380
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For added flavor, consider mixing in herbs like dill or parsley into the breadcrumb mixture. Substitute pecans with almonds or walnuts for a different twist. To store leftovers, keep them in an airtight container in the fridge for up to three days and reheat in the oven.