Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, almond crusted trout. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Mix bread crumbs, almonds, chopped thyme, and black pepper together in a shallow dish. Coat each fillet with cooking spray. You could sub flounder for the trout and pecans or walnuts for the almonds. The delicate nut crust gives a welcome crunch to the tender trout.
Almond Crusted Trout is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Almond Crusted Trout is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook almond crusted trout using 6 ingredients and 7 steps. Here is how you cook it.
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The ingredients needed to make Almond Crusted Trout:
- Make ready 2 Trout Filets. Filets should be even in thickness, no more than 1.5 inches thick
- Get 1 Cup Roasted Almonds
- Take 2-3 Cloves Garlic
- Make ready 2-4 Sprigs Fresh Thyme
- Get 1 Lemon
- Take 2 Tablespoons Olive Oil
Mix the flaked almonds, breadcrumbs, parsley and oil together until well combined, and season. Oil some foil and place it on top of a baking sheet. Place the trouts on the foil, skin side down, and spread the crust over evenly. Grind together almonds, salt, pepper, and garlic until about the texture of cornmeal.
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Instructions to make Almond Crusted Trout:
- Preheat Oven to 425 Degrees
- Cut Fish into 2 inch wide filets
- Oil 8 Inch glass baking dish. Place filets and drizzle olive oil on top. Salt/pepper to taste. Easy on salt, heavy on pepper.
- Crush almonds in mortar and pestle. Add garlic and thyme and continue to crush until semi-fine. Add salt/pepper to taste.
- Spoon almond mixture on to filets liberally. You shouldn't see the fish below the almonds.
- Bake for 15-20 minutes until fish is flaky. Rotate halfway through.
- Serve Immediately drizzling lemon on top.
Place the trouts on the foil, skin side down, and spread the crust over evenly. Grind together almonds, salt, pepper, and garlic until about the texture of cornmeal. Heat frying pan and butter over high heat. Dip trout in egg mixture, then press flesh side down into almond mixture. Lay gently in hot pan, again with the flesh side down.
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