Walnut-Crusted Rainbow Trout

Walnut-Crusted Rainbow Trout

Delicate trout with a crunchy walnut-herb crust, served with lemon and capers.

Prep: 15 min | Cook: 15 min
4 servings
medium

Ingredients

Servings:
  • 4.0 pieces Rainbow trout fillets
  • 100.0 g Walnuts
  • 30.0 g Fresh parsley
  • 20.0 g Fresh dill
  • 10.0 g Lemon zest
  • 30.0 g Dijon mustard
  • 30.0 g Capers
  • 30.0 ml Extra virgin olive oil

Instructions

  1. 1

    Pulse walnuts, parsley, dill, and lemon zest in food processor until coarsely ground.

  2. 2

    Pat trout fillets dry, brush tops with Dijon mustard.

  3. 3

    Press walnut mixture onto mustard-coated side.

  4. 4

    Heat olive oil in oven-safe pan, place trout crust-side up.

  5. 5

    Transfer to 200°C oven, bake 12-15 minutes until crust is golden.

    ⏱ 15 minutes

  6. 6

    Serve with capers and lemon wedges.

Nutrition Facts

420
kcal
Calories
32
g
Protein
4
g
Carbs
32
g
Fat
Fiber: 2g
Sugar: 1g

Chef's Notes

Walnuts are the only nut with significant ALA omega-3 content. Combined with fish, this delivers optimal omega ratios.