The nut-and-breadcrumb crust brings welcome texture to the fish. Enjoy with steamed Broccolini.
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
4 (6-ounce) trout fillets
Lemon wedges (optional)
How to Make It
Preheat oven to 400°.
Combine the first 6 ingredients in a small bowl.
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.
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
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