Hazelnut-Crusted Trout

9 ingredients
4 steps

Ingredients

  • 1/4 cup panko (Japanese breadcrumbs)
  • 2 tablespoons finely chopped hazelnuts, toasted
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon rind
  • 1/2 teaspoon minced fresh thyme
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 (6-ounce) trout fillets
  • Lemon wedges (optional)

Directions

  1. 1
    Preheat oven to 400°.
  2. 2
    Combine the first 6 ingredients in a small bowl.
  3. 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.
  4. 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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