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Pecan crusted trout filet with a fork, accompanied by a fresh salad of lettuce, tomatoes, and olives on a white plate.
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Pecan Crusted Trout

Pecan crusted trout baked in the oven comes out perfectly fork tender with tons of flavor. Add parmesan or just crushed nuts on the outside.
Prep Time10 minutes
Cook Time12 minutes
Course: Entree
Cuisine: American
Keyword: baked, pecan, trout
Servings: 4
Author: Justine

Equipment

Ingredients

  • 4 fillets trout all similar sizes
  • 1/2 c pecans crushed fine
  • 1.5 tsp rosemary or favorite fresh herb, diced fine
  • 1.5 tbsp parmesan cheese grated, optional
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 egg wash egg, whisked in a bowl
  • 1/3 c all purpose flour

Instructions

  • In a small bowl, stir together crushed nuts, salt, black pepper and rosemary (and parmesan if adding). Pour flour into a separate bowl or plate, can add a pinch of salt and pepper into that too. Pat dry the fillets with paper towels and roll in flour.
  • In another bowl, beat the egg. Dredge each piece of the fish with egg (or could brush with mayonnaise instead.) Then roll each filet in the nut mixture to coat the outside.
  • Lay inside a sprayed 9x9 dish. Preheat oven to 400 F. Bake for 12-13 minutes, or until flaky in the thickest part. Allow to rest for 5 minutes before serving.

Video

Nutrition

Serving: 1oz | Calories: 375kcal | Carbohydrates: 10g | Protein: 38g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 99mg | Sodium: 379mg | Potassium: 678mg | Fiber: 2g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 3mg