"Freshwater trout coated in a delicious crunchy pecan coating. Serve this with a savory brandy or lemon-butter sauce." — Devin
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crushed dried rosemary
black pepper to taste
all-purpose flour, or as needed
4 (4 ounce) fillets
This was very tasty! I think it relies too much on salt for the flavouring, but the rosemary is a nice balance. If I do anything different next time I'll use panko instead of flour, and instead of using egg, will just use a little bit of melted butter!
This was very tasty, not to mention quick, easy, and healthy! I also substituted gluten free flour and it worked beautifully. Definitely a keeper.
Very easy and tasty!
Amazing recipe it was so good. My fillets were large so I made extra pecan crust
and I only had fresh rosemary which I prefer. I washed the trout and dried well,
laid the fillets on a buttered foiled baking sheet skin side down, dusted the fillets with flour, brushed on the egg and then coated with pecan mixture. I baked them for 20 mins at 400 degrees. I will be making this again and trying it with pickerel.
I prepared this last week with fresh water bass, my husband loved it, we have since shared with other fisherman we know..This is a keeper...
Had this tonight with our freshly caught rainbow trout! It was fantastic! Thank you!
this was ok, maybe needed sauce that was recommended, needed to double amount of pecans
Yum! Used blue hake because that's what I had in the freezer. May even be able to get my eldest to eat fish with this recipe! So good!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 138
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