Pecan-Crusted Trout with Asparagus and Cherry Tomatoes
The crunchy nutty coating of this trout has it coming out of the oven tasting better than fried fish and healthier for you. This southern classic is loaded with B vitamins to help metabolize food into energy and maintain nerve health. Wanting to boost your metabolism even more? This is a great dish to add extra herbs and spices too.
Phase 3 | Serves 4
Prep time: 10 minutes | Total time: 20 minutes
INGREDIENTS
1/2 cup finely chopped pecans
1 slice sprouted grain bread, ground into crumbs
1 tablespoon chopped fresh parsley, divided
1 tablespoon chopped fresh dill, divided
Sea salt
Freshly ground black pepper
¼ cup olive oil, divided (extra needed to brush baking sheet)
Four 6-ounce rainbow trout fillets, boneless, skin-on
1 ½ pounds asparagus, tough ends snapped off (about 4 cups)
1 ½ pounds cherry tomatoes (about 4 cups)
DIRECTIONS
- Preheat the oven to 400 degrees.
- Combine the pecans, breadcrumbs, half of the parsley and dill, ½ teaspoon sea salt and ¼ teaspoon pepper in a small mixing bowl. Add 2 tablespoons olive oil and stir until everything is moistened.
- Brush a rimmed baking sheet with olive oil and place the trout fillets on it, skin side down. Season the fillets with salt and pepper. Press the pecan mixture evenly onto the fillets. In a large bowl, toss the asparagus and tomatoes with the remaining olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Arrange the veggies around the fish. Scrape out any oil and seasonings remaining in the bowl, and drizzle it over the veggies.
- Bake 10 minutes, until the fish is nearly opaque. The pecan crust should be lightly browned. Sprinkle with the remaining fresh parsley and dill, and serve.
The crunchy nutty coating of this trout has it coming out of the oven tasting better than fried fish and healthier for you. This southern classic is loaded with B vitamins to help metabolize food into energy and maintain nerve health. Wanting to boost your metabolism even more? This is a great dish to add extra herbs and spices too.
Phase 3 | Serves 4
Prep time: 10 minutes | Total time: 20 minutes
INGREDIENTS
1/2 cup finely chopped pecans
1 slice sprouted grain bread, ground into crumbs
1 tablespoon chopped fresh parsley, divided
1 tablespoon chopped fresh dill, divided
Sea salt
Freshly ground black pepper
¼ cup olive oil, divided (extra needed to brush baking sheet)
Four 6-ounce rainbow trout fillets, boneless, skin-on
1 ½ pounds asparagus, tough ends snapped off (about 4 cups)
1 ½ pounds cherry tomatoes (about 4 cups)
DIRECTIONS
- Preheat the oven to 400 degrees.
- Combine the pecans, breadcrumbs, half of the parsley and dill, ½ teaspoon sea salt and ¼ teaspoon pepper in a small mixing bowl. Add 2 tablespoons olive oil and stir until everything is moistened.
- Brush a rimmed baking sheet with olive oil and place the trout fillets on it, skin side down. Season the fillets with salt and pepper. Press the pecan mixture evenly onto the fillets. In a large bowl, toss the asparagus and tomatoes with the remaining olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Arrange the veggies around the fish. Scrape out any oil and seasonings remaining in the bowl, and drizzle it over the veggies.
- Bake 10 minutes, until the fish is nearly opaque. The pecan crust should be lightly browned. Sprinkle with the remaining fresh parsley and dill, and serve.
