Hazelnut-Crusted Trout

Hazelnut-Crusted Trout Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
The nut-and-breadcrumb crust brings welcome texture to the fish. Enjoy with steamed Broccolini.

Yield:

4 servings (serving size: 1 fillet)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

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 $12. —Karen MacNeil

Cynthia Nims,

Cooking Light

July 2009
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