- Calories 215
- Fat 7.5g
- Satfat 2.6g
- Monofat 3g
- Polyfat 0.8g
- Protein 33.8g
- Carbohydrate 3.2g
- Fiber 0.5g
- Cholesterol 74mg
- Iron 2.7mg
- Sodium 401mg
- Calcium 22mg
Hazelnut-Crusted Trout
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
The nut-and-breadcrumb crust brings welcome texture to the fish. Enjoy with steamed Broccolini.
How to Make It
Step 1
Preheat oven to 400°.
Step 2
Combine the first 6 ingredients in a small bowl.
Step 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.
Step 4
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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ewmtx524's Review
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.
nbalter1's Review
This was good but WAY too salty! I would make this again but use 1/8 teaspoon of salt.
Previous reviews are spot on