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Almond-Crusted Trout with Dill

Photo: Jennifer Causey
Yield

Serves 2 (serving size: 1 fillet)

Trout gets an extra-crispy crust from the almonds. You could sub flounder for the trout and pecans or walnuts for the almonds. The delicate nut crust gives a welcome crunch to the tender trout. We love to pair this easy recipe with a green salad loaded with seasonal vegetables and dressed in a delicate vinaigrette. The dill in this recipe fits the portion size perfectly, adding great flavor without overpowering the dish.

For a fun lunch option, serve smaller portions of this recipe atop fresh buns and top with a flavorful spread for a vibrant midday meal. 

Ingredients

  • 2 tablespoons roughly chopped almonds
  • 3 tablespoons whole-wheat panko (Japanese-style breadcrumbs)
  • 1 1/2 tablespoons fresh dill, divided
  • 1 tablespoon all-purpose flour
  • 1 large egg, lightly beaten
  • 2 (6-oz.) skin-on trout fillets
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon canola oil
  • 2 lemon wedges

Nutrition Information

  • Calories 418
  • Fat 23.4 g
  • Satfat 3.6 g
  • Monofat 11 g
  • Polyfat 5.9 g
  • Protein 39 g
  • Carbohydrate 12 g
  • Fiber 3 g
  • Cholesterol 147 mg
  • Iron 2 mg
  • Sodium 594 mg
  • Calcium 82 mg
  • Sugars 1 g
  • Est. Added Sugars g

How to Make It

  1. Preheat oven to 400°F.

  2. Place almonds, panko, and 1 tablespoon dill in the bowl of a mini food processor; pulse until finely ground. Place almond mixture in a shallow dish. Place flour in a shallow dish. Place egg in a shallow dish.

  3. Sprinkle fillets with salt and pepper. Dredge in flour, shaking off excess. Dip in egg; dredge in almond mixture, pressing to adhere.

  4. Heat an ovenproof skillet over medium-high. Add oil to pan; swirl to coat. Add fillets to pan; cook 4 minutes or until browned. Turn fillets; place pan in oven. Bake at 400°F for 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with remaining 1 1/2 teaspoons dill. Serve with lemon wedges.