Freshwater trout coated in a delicious crunchy pecan coating. Serve this with a savory brandy or lemon-butter sauce.

Devin

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.

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  • Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.

  • Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

Editor's Note:

The nutrition data for this recipe includes the full amount of the coating ingredients. The actual amount of the coating consumed will vary.

Nutrition Facts

260 calories; protein 22.7g; carbohydrates 8.3g; fat 15.3g; cholesterol 140.3mg; sodium 664.8mg. Full Nutrition
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Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/04/2012
This was very tasty! I think it relies too much on salt for the flavouring, but the rosemary is a nice balance. If I do anything different next time I'll use panko instead of flour, and instead of using egg, will just use a little bit of melted butter! Read More
(40)

Most helpful critical review

Rating: 3 stars
04/27/2015
I gave 3 stars only because it calls for too much salt. I would half the amount of salt and it would make the pecan crusted trout perfect. I will make it again though.... Read More
(2)
60 Ratings
  • 5 star values: 44
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/03/2012
This was very tasty! I think it relies too much on salt for the flavouring, but the rosemary is a nice balance. If I do anything different next time I'll use panko instead of flour, and instead of using egg, will just use a little bit of melted butter! Read More
(40)
Rating: 5 stars
01/06/2013
This was very tasty, not to mention quick, easy, and healthy! I also substituted gluten free flour and it worked beautifully. Definitely a keeper. Read More
(16)
Rating: 5 stars
07/23/2014
We fish for wild trout every year and just brought home 74 of them for our freezer. Needless to say, I've tried many recipes for trout, but this one is the very best I've tried. I did swap the flour for Panko, the egg for 1/4c melted butter, and I will use half the salt next time. Delicious! I will make this recipe many times! Thank you, Devin! Read More
(13)
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Rating: 5 stars
02/27/2013
Amazing recipe it was so good. My fillets were large so I made extra pecan crust and I only had fresh rosemary which I prefer. I washed the trout and dried well, laid the fillets on a buttered foiled baking sheet skin side down, dusted the fillets with flour, brushed on the egg and then coated with pecan mixture. I baked them for 20 mins at 400 degrees. I will be making this again and trying it with pickerel. Read More
(8)
Rating: 4 stars
11/12/2012
Very easy and tasty! Read More
(5)
Rating: 5 stars
03/09/2014
this was a great recipe, we had trout with skin, so put the skin side down, they were large pieces, I used 2 eggs, mixed panko & flour, also the idea to increase the pecans is good, and used my blender to finely chop the pecans, everyone really liked it, served with Caesar salad and steamed broccoli Read More
(5)
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Rating: 4 stars
01/09/2014
I made this for my fiancé and it was a huge hit. I actually did skin on fillets and I took the first persons advise by swapping out the flour or Panko and swapping the egg for a mixture of butter and a little but of honey for some added sweetness. I coated the trout with Panko then brushed on my butter mixture. I just patted on the pecan blend I loaded it up. We paired this with some couscous and it was a home run. WHEN I make this again I will also add some asparagus or maybe some brusselsprouts to make this a complete the meal. Read More
(4)
Rating: 5 stars
12/07/2015
I tried this trout recipe for the first time. I made the following changes... used Panko pecan rosemary 5 pepper seasoning blackpepper.. made into small pieces in small food chopper. I used melted butter instead of egg as suggested by some other readers. Then I followed the baking time... Served this with garden salad julienned radishes with cranberry and silvered almonds with honey mustard dressing... Picture perfect... Will be making this often.. Thank you very much Devin. Read More
(3)
Rating: 3 stars
04/27/2015
I gave 3 stars only because it calls for too much salt. I would half the amount of salt and it would make the pecan crusted trout perfect. I will make it again though.... Read More
(2)
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