The extra-crispy crust on this delish Almond-Crusted Trout with Dill gives the tender fish an extra crunch. The nutrient-dense dill (Vitamin A, and C, along with manganese, calcium, copper, zinc, and potassium) ensures a heart-healthy dish.
2 tablespoons roughly chopped almonds
3 tablespoons whole-wheat panko (Japanese-style breadcrumbs)
1 1/2 tablespoons fresh dill, divided
1 tablespoon all-purpose or whole wheat flour
1 large egg, lightly beaten
2 (6-oz.) skin-on trout fillets
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon safflower oil
2 lemon wedges


Preheat oven to 400°F.
Place almonds, panko, and 1 tablespoon dill in the bowl of a mini food processor; pulse until finely ground.
Place almond mixture in a shallow dish.
Place flour in a shallow dish.
Place egg in a shallow dish.
Sprinkle fillets with salt and pepper.
Dredge in flour, shaking off excess.
Dip in egg; dredge in almond mixture, pressing to adhere.
Heat an ovenproof skillet over medium-high. Add oil to pan, swirl to coat.
Add fillets to pan; cook 4 minutes or until browned.
Turn fillets, place pan in oven.
Bake at 400°F for 4 minutes or until fish flakes easily when tested with a fork.
Sprinkle with the remaining 1 1/2 teaspoons dill.
Serve with lemon wedges.


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