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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The nut-and-breadcrumb crust brings welcome texture to the fish. Enjoy with steamed Broccolini. 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. Preheat oven to 400°.
2. Combine the first 6 ingredients in a small bowl.
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. 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 $12. —Karen MacNeil
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