Rating: 2 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

The nut-and-breadcrumb crust brings welcome texture to the fish. Enjoy with steamed Broccolini.

Cynthia Nims
Recipe by Cooking Light July 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 fillet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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

Nutrition Facts

215 calories; fat 7.5g; saturated fat 2.6g; mono fat 3g; poly fat 0.8g; protein 33.8g; carbohydrates 3.2g; fiber 0.5g; cholesterol 74mg; iron 2.7mg; sodium 401mg; calcium 22mg.
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