By Jillian Adamson
HF -- Pecan-Crusted Trout with an Apple-Studded Salad & Thyme-Roasted Potatoes
Is there anything better than tender, buttery fish with a crunchy, nutty topping? Why, yes! How about Steelhead trout fillets coated in a creamy honey mustard sauce, then crusted in a mixture of crushed pecans, panko, fresh thyme, and butter? (To be honest, we’d eat anything with that sprinkled on top!) The topping turns toasty and crispy in the oven as the fish cooks to juicy perfection. As if that weren’t enough to sell you, on the side, we’re also serving up thyme-roasted potato rounds and mixed greens with apple slices. Weeknight luxury is just 35 minutes away!
Updated at: Thu, 17 Aug 2023 14:13:13 GMT
Nutrition balance score
Good
Glycemic Index
64
Moderate
Glycemic Load
35
High
Nutrition per serving
Calories716.8 kcal (36%)
Total Fat45.4 g (65%)
Carbs55 g (21%)
Sugars18.2 g (20%)
Protein25.2 g (50%)
Sodium610.5 mg (31%)
Fiber7.7 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Adjust racks to top and middle positions and preheat oven to 450°F/230°C/210°C fan.
Step 2
Wash and dry all produce. Cut potatoes into ¼-inch-thick rounds.
Step 3
Strip thyme leaves from stems; roughly chop leaves until you have 2 tsp.
Step 4
Finely chop pecans or crush in their bag with a heavy-bottomed pan or rolling pin.
Step 5
Lightly oil a baking sheet.
Step 6
Toss potatoes on sheet with a drizzle of oil, half the chopped thyme, salt, and pepper.
Step 7
Roast on top rack until browned and tender, 20-25 minutes total. (You’ll start the trout after 12 minutes.)
Step 8
While potatoes roast, place 2 TBSP butter in a medium microwave-safe bowl. Microwave until melted, 30 seconds.
Step 9
Let melted butter cool slightly, then stir in pecans, panko, remaining chopped thyme, and a pinch of salt and pepper.
Step 10
In a small bowl, combine honey, mustard, and mayonnaise.
Step 11
Pat trout dry with paper towels; season with salt and pepper.
Step 12
Drizzle skin sides with oil; rub to coat.
Step 13
Once potatoes have roasted 12 minutes, place trout skin sides down on a second baking sheet.
Step 14
Evenly spread tops with a thin layer of honey mustard sauce (save remaining sauce for serving); mound with pecan mixture, pressing firmly to adhere.
Step 15
Transfer potatoes to middle rack and place trout on top rack. Roast until crust is golden brown and trout is cooked through, 10-12 minutes.
Step 16
Meanwhile, halve, core, and thinly slice apple. Quarter lemon.
Step 17
In a large bowl, combine mixed greens, apple, a large drizzle of olive oil, and as much lemon juice as you like.
Step 18
Season with salt and pepper.
Step 19
Divide trout, potatoes, and salad between plates.
Step 20
Drizzle trout with remaining honey mustard sauce and serve.
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