Name: Hazelnut-Crusted Trout (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 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; 1/4 tsp Salt; 1/8 tsp Black pepper; 2 tbsp Butter; 1 tbsp Olive oil; 1 Lemon, cut into wedges

Recipe tier

A straightforward recipe for pan-fried trout with a crunchy hazelnut coating, perfect for a weeknight meal.

Total 30 min

Serves 2

Steps 7

Ingredients 10

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Soul kitchen · 47 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 12m Cook 18m Plate 5m Reset 10m

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Trout
2 2 Trout fillets (6-8 oz each), skin on or off
Hazelnut Crust
cup 60 g Hazelnuts, toasted and roughly chopped
cup 30 g Panko breadcrumbs
1 tbsp 15 mL Olive oil
tsp 2.5 mL Garlic powder
tsp 1.25 mL Salt
tsp 0.625 mL Black pepper
Cooking
2 tbsp 30 mL Butter
1 tbsp 15 mL Olive oil
1 1 Lemon, cut into wedges

Equipment

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Instructions

🎙️ Cook with voice coach

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.