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Hazelnut-Crusted Trout

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings (serving size: 1 fillet)
The nut-and-breadcrumb crust brings welcome texture to the fish. Enjoy with steamed Broccolini.

Ingredients

  • 1/4 cup panko (Japanese breadcrumbs)
  • 2 tablespoons finely chopped hazelnuts, toasted
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon rind
  • 1/2 teaspoon minced fresh thyme
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 (6-ounce) trout fillets
  • Lemon wedges (optional)

Nutrition Information

  • calories 215
  • fat 7.5 g
  • satfat 2.6 g
  • monofat 3 g
  • polyfat 0.8 g
  • protein 33.8 g
  • carbohydrate 3.2 g
  • fiber 0.5 g
  • cholesterol 74 mg
  • iron 2.7 mg
  • sodium 401 mg
  • calcium 22 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine the first 6 ingredients in a small bowl.

  3. Line a baking sheet with foil; coat foil with cooking spray. Arrange trout in a single layer on baking sheet. Sprinkle hazelnut mixture evenly over trout. Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges, if desired.

  4. Wine note: Chardonnay tastes wonderful in the company of nuts (it's because both are rich). For this recipe, I recommend a chardonnay that's also fresh, clean, dry, and simple (not to mention a steal). The 2006 Fortant de France Chardonnay from the South of France is $ —Karen MacNeil