Baked Trout with Almond and Herb Crust
This Baked Trout with Almond and Herb Crust is a delectable and healthy dish that perfectly captures the essence of Mediterranean cuisine. With a crispy, nutty topping and a tender, flaky interior, it's a simple yet impressive meal for any occasion.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Pastry brush
Ingredients
- 4 fillets trout, skin on about 6 ounces or 170 grams each
- 1 cup almonds 143 grams, finely chopped
- 1/4 cup fresh parsley 15 grams, finely chopped
- 2 tbsp fresh dill 6 grams, finely chopped
- 2 cloves garlic minced
- 1 lemon zest of
- 2 tbsp extra virgin olive oil 30 ml
- Salt and pepper to taste
Instructions
- Preheat Oven: Begin by preheating your oven to 400°F (200°C).
- Prepare the Crust: In a bowl, combine the finely chopped almonds with the chopped parsley, dill, minced garlic, and lemon zest. Mix in 1 tablespoon of olive oil until the mixture is well coated and set aside.
- Season the Trout: Lightly brush the trout fillets with the remaining tablespoon of olive oil. Season both sides with salt and pepper to taste.
- Crust the Trout: Press the almond and herb mixture onto the top side of each trout fillet, forming a crust that adheres to the surface.
- Bake: Place the crusted trout fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the trout flakes easily with a fork.
- Serve: Remove from the oven and let it rest for a couple of minutes. Serve the baked trout hot, garnished with additional herbs or a wedge of lemon if desired.
Notes
For a gluten-free option, ensure that your almonds are not processed in a facility that handles wheat products.
The fish is best served fresh, but leftovers can be stored in the refrigerator and enjoyed within two days. Reheat gently to maintain the texture of the fish and the crispiness of the crust.
Feel free to experiment with different herbs such as thyme or oregano to suit your taste preferences.
Almond flour can be used instead of chopped almonds for a finer crust.