A very "ho-hum" recipe. The trout did not brown during the baking process, so I stuck it under the broiler for a few minutes after baking it. This made it a little dry. There are better fish recipes on this website.
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)
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Amount per serving
- Calories: 215
- Fat: 7.5g
- Saturated fat: 2.6g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 0.8g
- Protein: 33.8g
- Carbohydrate: 3.2g
- Fiber: 0.5g
- Cholesterol: 74mg
- Iron: 2.7mg
- Sodium: 401mg
- Calcium: 22mg
- 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)
- 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
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