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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Way, way too salty, we actually had to brush off the breading to make it edible, which then what is the point of the recipe? Other than that, there were no other flavors that were worth even cutting down the salt for. The other flavors were very bland. Will definitely not bother with again.
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.