Rosemary and Pecan Crusted Trout

    June 24, 2016

    • Yields: 4


    1/2 cup Pecans, finely chopped into a coarse meal for breading


    1 tsp Dried rosemary

    1 tsp Kosher salt

    1 tsp Freshly ground black pepper

    1/2 cup Unbleached all-purpose flour

    1 Egg

    1 tbsp Prepared mustard

    4 x 4 oz. Trout fillets


    1Position a rack in the center of the oven and the heat the oven to 400°F.

    2Line a rimmed baking sheet with parchment.

    3Mix the pecans, rosemary, salt, and pepper in a shallow dish.

    4Put the flour in a separate shallow dish.

    5In a medium bowl, beat the egg and mustard.

    6Working with one fillet at a time, dip the fish in the flour and shake off the excess; then dip the fish into the egg mixture and then into pecans.

    7Lightly press the pecan coating onto the fillet.

    8Arrange the fillets on the prepared baking sheet.

    9Bake the fish until it flakes easily with a fork and has browned slightly, 10 to 12 minutes.


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