A riff on the classic Italian combo of bread crumbs, garlic, and parsley, this dish's crunchy topping contrasts nicely with the delicate trout. If you don't have day-old bread, toast fresh bread in a low oven.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary test

total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425° and line a rimmed baking pan with parchment paper; set aside. Heat 2 tbsp. oil in a large frying pan over medium heat. Add garlic clove and cook until lightly browned, about 2 minutes; remove garlic and reserve.

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  • Pulse bread pieces in a food processor until coarse crumbs form. Add crumbs to frying pan (don't wipe out bowl of processor) with 1/4 tsp. each salt and pepper and cook, stirring, until crunchy and lightly golden, about 3 minutes. Remove from heat and set aside.

  • Put sage, reserved garlic clove, and lemon zest in food processor and pulse until well chopped. Add the pumpkin seeds and salt to taste and pulse until coarsely chopped.

  • Cut fish down the center to create 4 fillets. Rub each with scant 1 tsp. of remaining oil and season with salt and pepper. Place fillets on prepared baking pan and roast until fish starts to turn opaque, about 5 minutes.

  • Sprinkle bread crumbs over fish. Roast until crumbs are browned and fish is cooked through, about 5 minutes more. Transfer to plates, sprinkle with gremolata, and serve with lemon wedges and green salad.

Nutrition Facts

364 calories; calories from fat 51%; protein 32g; fat 21g; saturated fat 3.3g; carbohydrates 11g; fiber 1.7g; sodium 333mg; cholesterol 82mg.
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