Walnut-Crusted Rainbow Trout
A special dish that’s very simple to make.
What you'll need
Sheet pan or baking dish
4 Trout Fillets about 12 ounces
1/2 cup Cornmeal or 1/2 cup All-purpose Flour
1/4 teaspoon Black Pepper
1/2 cup Walnuts finely chopped or 1/2 cup Pecans finely chopped
2 tablespoons Parsley chopped, fresh
1.Preheat oven to 400° F. Have a sheet pan or a 9x12” glass baking dish ready. If using a sheet pan, prep with nonstick cooking spray.
2.On a large plate, mix cornmeal, sage, salt and pepper with a fork. Coat fish fillets evenly with cornmeal mixture.
3.In a small bowl, combine remaining flour-sage mix with egg and nuts. Stir well. Spread and press into a thin layer on top of each fillet. Spray mixture with nonstick cooking spray.
4.Bake until fillets are cooked through, 8 to 10 minutes. Sprinkle with parsley and serve with lemon wedges.
- Try almonds or pecans in place of walnuts. This nut crust is also excellent on fillets of salmon, cod, sole, tilapia or catfish.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 17 g||22%|
|Saturated Fat 2.7 g||14%|
|Sodium 359 mg||16%|
|Total Carbohydrate 20.5 g||7%|
|Dietary Fiber 3 g||11%|
|Protein 23 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: