Nut Crusted Lake Trout
Dive into the irresistible flavors of Nut Crusted Lake Trout, a dish that combines the delicate flakiness of fresh lake trout with a richly textured, golden crust. This gourmet-inspired recipe features a crunchy topping of mixed nuts—almonds, walnuts, and pecans—blended with panko breadcrumbs, Parmesan cheese, and fragrant parsley for a delightful contrast to the tender fillets. Dijon mustard serves as the perfect adhesive, adding a zesty bite while enhancing the nutty coating. Ready in just 35 minutes, this oven-baked trout is not only simple to prepare but also brimming with wholesome ingredients. Serve with a fresh squeeze of lemon for a burst of brightness, making it an ideal centerpiece for anything from weeknight dinners to special occasions. Perfectly crispy, flavorful, and satisfying, this nut-crusted lake trout will become a go-to recipe for fish lovers seeking a healthier alternative to fried seafood.
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Recipe Information
Ingredients
- 4 fillets Lake trout fillets
- 1 cup Raw mixed nuts (almonds, walnuts, pecans)
- 0.5 cup Panko breadcrumbs
- 3 tablespoons Fresh parsley, chopped
- 2 tablespoons Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Dijon mustard
- 2 tablespoons Olive oil
- 4 wedges Lemon wedges (for serving)
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the nut crust by placing the mixed nuts, panko breadcrumbs, parsley, Parmesan cheese, garlic powder, salt, and black pepper in a food processor. Pulse until the mixture resembles coarse crumbs. Transfer to a shallow bowl.
Pat the lake trout fillets dry with paper towels. Brush the top side of each fillet with Dijon mustard to create a sticky base for the nut crust.
Press the Dijon-coated side of each fillet into the nut mixture, ensuring a generous and even coating.
Place the crusted fillets on the prepared baking sheet, nut-crusted side up. Drizzle the olive oil evenly over the fillets to help the crust turn golden and crisp during baking.
Bake the fillets in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and the nut crust is golden brown.
Remove the fillets from the oven and let rest for 2 minutes. Serve with fresh lemon wedges on the side for a squeeze of bright flavor.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3601 mg | 157% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 9.0 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 45.0 mcg | 225% | |
| Calcium | 426 mg | 33% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2586 mg | 55% | |
*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.
