Hazelnut-Crusted Trout
A straightforward recipe for pan-fried trout with a crunchy hazelnut coating, perfect for a weeknight meal.
2
Trout fillets (6-8 oz each), skin on or off
1/2 cup
Hazelnuts, toasted and roughly chopped
1/4 cup
Panko breadcrumbs
1 tbsp
Olive oil
1/2 tsp
Garlic powder
See all 10 ingredients ↓
A straightforward recipe for pan-fried trout with a crunchy hazelnut coating, perfect for a weeknight meal.
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, combine all Hazelnut Crust ingredients.
- Pat the Trout fillets dry with paper towels. Press the Hazelnut Crust mixture onto the flesh side of the trout, ensuring an even coating.
- In a large oven-safe skillet, melt Butter and Olive oil over medium-high heat.
- Carefully place the trout, crust-side down, in the hot skillet. Sear for 2-3 minutes until golden brown.
- Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the trout is cooked through and flakes easily with a fork.
- Serve immediately with Lemon wedges.
Ingredients
2
- Trout
- 2 Trout fillets (6-8 oz each), skin on or off
- Hazelnut Crust
- 1/2 cup Hazelnuts, toasted and roughly chopped
- 1/4 cup Panko breadcrumbs
- 1 tbsp Olive oil
- 1/2 tsp Garlic powder
- 1/4 tsp Salt
- 1/8 tsp Black pepper
- Cooking
- 2 tbsp Butter
- 1 tbsp Olive oil
- 1 Lemon, cut into wedges
Equipment
- Oven
- Oven-safe skillet
- Bowl
- Paper towels
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, combine all Hazelnut Crust ingredients.
- Pat the Trout fillets dry with paper towels. Press the Hazelnut Crust mixture onto the flesh side of the trout, ensuring an even coating.
- In a large oven-safe skillet, melt Butter and Olive oil over medium-high heat.
- Carefully place the trout, crust-side down, in the hot skillet. Sear for 2-3 minutes until golden brown.
- Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the trout is cooked through and flakes easily with a fork.
- Serve immediately with Lemon wedges.
Nutrition per serving
Calories
350
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