Citrusy Walnut Crusted Rainbow Trout
Elevate your weeknight dinner game with this Citrusy Walnut Crusted Rainbow Trout recipe, a stunning blend of vibrant flavors and crunchy textures. Tender, flaky trout fillets are topped with a golden crust made from toasted walnuts, panko breadcrumbs, and a zesty medley of orange and lemon peel. A touch of honey and fresh lemon juice adds the perfect hint of sweetness to balance the citrus notes. This 30-minute recipe is oven-baked for a healthier, no-fuss preparation, making it ideal for busy weeknights or elegant dinner parties. Serve alongside a crisp salad or steamed vegetables for a wholesome, gourmet meal that’s rich in omega-3s and bursting with flavor. Perfect for fans of easy seafood recipes that don’t skimp on sophistication.
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Recipe Information
Ingredients
- 4 pieces Rainbow trout fillets
- 1 cup Walnuts
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Orange zest
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 tablespoon Honey
- 1 tablespoon Fresh lemon juice
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly coat with cooking spray.
In a food processor, pulse the walnuts until they form small, coarse crumbs. Be careful not to over-process into a paste.
In a medium bowl, combine the chopped walnuts, panko breadcrumbs, orange zest, lemon zest, parsley, minced garlic, salt, and black pepper. Mix well.
In a small bowl, whisk together 2 tablespoons of olive oil, honey, and fresh lemon juice to create a glaze.
Pat the rainbow trout fillets dry with a paper towel and lay them skin-side down on the prepared baking sheet.
Brush the glaze over the top of each fillet, ensuring they are evenly coated.
Press the walnut breadcrumb mixture onto the top of each fillet, firmly but gently, to create a crust.
Drizzle the remaining tablespoon of olive oil over the crusted fillets to help them crisp up during cooking.
Bake in the preheated oven for 12-15 minutes, or until the trout is cooked through and flakes easily with a fork. The crust should be golden brown.
Remove from the oven and let rest for 2 minutes before serving.
Serve the Citrusy Walnut Crusted Rainbow Trout with a side of steamed vegetables or a light salad for a complete meal.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 405 mg | 18% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.2 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 15.9 mcg | 79% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
