Walnut Crusted Trout Fillets
Elevate your seafood dinner with these Walnut Crusted Trout Fillets, a dish that effortlessly combines nutty, savory, and zesty flavors. Perfectly tender trout is topped with a golden crust made from finely chopped walnuts, crisp panko breadcrumbs, Parmesan cheese, and fresh parsley, creating a flavor-packed and texturally delightful meal. A hint of garlic and a drizzle of olive oil enhance the irresistible crunch of the crust while ensuring the fish remains moist and flaky inside. This quick and easy recipe, ready in just 30 minutes, is perfect for weeknight meals yet elegant enough for entertaining. Serve with fresh lemon wedges and your favorite sides for a wholesome, restaurant-quality dish that seafood lovers will adore!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces trout fillets
- 1 cup walnuts
- 0.5 cup panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 piece large egg
- 2 tablespoons olive oil
- 4 pieces lemon wedges
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a food processor, pulse the walnuts until they are finely chopped but not turned into a paste. Alternatively, chop by hand if a food processor isn’t available.
In a medium bowl, combine the chopped walnuts, panko breadcrumbs, grated Parmesan cheese, chopped parsley, garlic powder, salt, and black pepper. Mix well to combine.
In a separate small bowl, beat the egg with a fork until well combined.
Pat the trout fillets dry with paper towels. Brush the top side of each fillet with the beaten egg, ensuring an even coating.
Press the egg-coated side of each trout fillet firmly into the walnut mixture to form a crust. Place the crusted fillet, crust side up, on the prepared baking sheet.
Drizzle the fillets with olive oil to help the crust turn golden and crispy while baking.
Bake in the preheated oven for 12-15 minutes, or until the trout is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Remove from the oven and let rest for 2 minutes before serving.
Serve the walnut-crusted trout fillets with lemon wedges for squeezing over the top. Pair with a fresh salad or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
3117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.8 g | 286% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 59.3 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 2246 mg | 98% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 6.1 g | ||
| Protein | 236.9 g | 474% | |
| Vitamin D | 136.7 mcg | 684% | |
| Calcium | 882 mg | 68% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4346 mg | 92% | |
*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.
