Pecan-crusted Trout

Updated at: Wed, 16 Aug 2023 16:17:20 GMT

Step 1

Preheat oven to 450 degrees. Wash and dry produce. Cut potatoes into 1/4 inch thick rounds. Strip and roughly chop thyme leaves.

Step 2

Lightly oil baking sheet. Toss potatoes on sheet with drizzle of cooking oil, half the chopped thyme, salt and pepper.

Step 3

Roast on top rack for 12 minutes. Then transfer to middle rack for 10-12 more minutes or until potatoes are golden brown.

Step 4

Halve, core, and thinly slice apple. Quarter the lemon.

Step 5

In large bowl, combine mixed greens, apple, drizzle of olive oil, and lemon juice to taste. Season with salt and pepper.

Step 6

Finally chop pecans or crush in a bag with a rolling pin.

Step 7

Melt 2 tbsp of butter in a microwave safe bowl for 30 seconds. Stir in pecans, Panko, remaining chopped thyme, and pinch of salt and pepper.

Step 8

In a separate small bowl, combine Dijon mustard and mayonnaise.

Step 9

Pat trout dry with paper towels. Season with salt and pepper and rub cooking oil on the skin sides.

Step 10

Place skin sides of trout down in a baking sheet. Spread a thin layer of HALF the honey mustard on the tops of the trout. Then mound tops with pecan mixture, pressing firmly to adhere.

Step 11

Place trout on top rack in oven (same time you transfer potatoes to the middle rack) and bake for 10-12 minutes until cooked through and the pecan crust is golden brown.

Step 12

Divide trout, potatoes, and salad between plates. Drizzle reserved honey mustard sauce onto the trout and serve.

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