There are tons of trout fish recipes and no matter whether it’s baked, roasted or grilled trout’s good for you. But sometimes you don’t want to make a recipe that takes a long time to prep and cook. Sometimes you just want an easy, ready in 30 minutes meal for your family—and this dish can’t get any easier.
When you’re cutting your trout into fillets, leave the skin on and only bread the flesh side of the fish. Your trout will be crispy on both sides.
½ c. of pecans, crushed
½ tsp. of salt
All-purpose flour, as needed
1 beaten egg or ¼ c. of melted butter
1 tsp. of dried rosemary, crushed
4 4 oz. trout fillets
Black pepper to season
Preheat your oven to 400˚ F and lightly coat a medium-sized baking sheet with cooking spray.
Next, pour the flour into a small bowl; in another small bowl, blend pecans, salt, rosemary and pepper.
Spread the flour on the flesh side of each fillet, shaking off the extra flour; then brush each fillet with the egg (or butter). Lastly, coat the flesh side of each fillet with the pecan mixture and slightly press the breading on each trout.
Place each trout fillet on the greased baking sheet, skin side down, and bake in the preheated oven for 10-12 minutes.
This savory recipe will pair well with a garden salad, wild rice, steamed sugar snap peas or creamed spinach with mushrooms. If the recipe is a bit bland for your taste, next time try substituting some panko for the flour or maybe add a little cayenne pepper to give it a kick!