Delicious, flavorful Rainbow trout fillets with this incredible crispy walnut and herb crust is an incredible main entree. Exceptionally good quality, incredible taste and extremely healthy, this recipe for walnut and herb crusted rainbow trout is full of heart healthy Omega 3 fatty acids, served alongside seasonal roasted vegetables for a nutrient dense meal; Fancy enough to serve guests but easy enough to throw together for a weekday meal! Healthy and delicious, the best of both worlds!
Ingredients :
- 4 Bolton Foods Rainbow Trout Fillets, Thawed to Room Temperature
- 2 Cups Finely Ground Walnuts
- 1⁄4 Cup All Purpose Flour
- 2 Large Eggs
- 1 Lemon , Half Zested, Half Quartered for Serving
- 3 Tablespoons Dried Sage
- 1 Tablespoon Fresh Thyme, Finely Chopped
- 1 Tablespoon Rosemary, Finely Chopped ( Fresh or Dried )
- 3 Tablespoons Fresh Parsley Chopped
- 1 Tablespoon Kosher Salt
- 1 1⁄2 Teaspoons Fresh Cracked Pepper
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
Directions :
Begin by preparing your walnut crumble mixture by pulsing in a food processor walnuts, thyme, sage, rosemary and lemon zest, pulse to crumble and combine but watch speed and consistency to avoid making it buttery before spreading out onto a large plate or baking sheet. Spread flour on a large plate and set aside, in a separate dish mix together eggs and set aside. Next, Preheat a large skillet on medium high heat and add olive oil and butter, take trout fillet and lightly pat through flour to coat, next drip in egg mixture, followed by walnut and herb crumble and add to heated skillet, follow with the remaining trout fillets, being careful not to crowd pan.* If needed to cook two at a time, half the amount of oil and butter and reserve for the following fillets, it is best to quickly wipe down the skillet with a damp cloth to remove any bits that may burn while cooking the other fillets.* Cook on medium high heat for 5 minutes each side until thoroughly crisp and browned approx 10 minutes. Transfer to serving plate, sprinkle with fresh parsley and garnish with lemon wedge, try served alongside seasonal roasted vegetables and garlicky sauteed greens. Enjoy!