Ingredients

The following ingredients have 4 Servings
  • 1/4 cup canola oil, plus more for the baking sheet
  • 1 cup pecans, finely chopped
  • 1 cup plain or whole-wheat fresh or panko (Japanese) breadcrumbs
  • 1/4 cup chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground black pepper
  • 4 (6- to 8-ounce) skin-on trout fillets
  • Lemon wedges, for garnish
  • 1/4 cup unsalted butter
  • 1 lemon
  • 1/4 cup chopped pecans
  • 1/4 cup chopped flat leaf parsley
  • salt and pepper

Instruction

  • Preheat the oven to 200°F. Brush a rimmed baking sheet with canola oil and place in the oven to warm.
  • Combine the pecans, breadcrumbs, and parsley in a shallow bowl or pie plate. Season with salt and pepper. Press the flesh side of each fillet into the pecan mixture.
  • Heat 2 tablespoons of the oil in a large skillet over medium heat. Place 2 trout in the pan, crust side down, and cook until golden brown, 2 to 3 minutes. Turn and cook until fish is opaque in the center and just cooked through, 2 to 3 minutes. Transfer the trout to the prepared baking sheet, crust side up. Place the baking sheet in the oven. Repeat the process with the remaining 2 tablespoons of oil and the remaining 
2 trout fillets. Transfer to warmed serving plates and serve immediately, garnished with the lemon.