Pecan-Crusted Trout with a Cranberry-Studded Salad & Thyme-Roasted Potatoes
Is there anything better than tender, buttery fish with a crunchy, nutty topping? Wild trout fillets are coated in a creamy honey mustard sauce, then crusted in a mixture of crushed pecans, panko, fresh thyme, & butter, served with thyme-roasted potato rounds & mixed greens with dried cranberries. Weeknight luxury is less than 45 minutes away!
Nutrition | PER SERVING |
---|---|
Calories | 980 kcal |
Fat | 70.0 g |
Protein | 30.0 g |
Carbohydrate | 64.0 g |
Sodium | 360 mg |
fresh ingredients
IN THE KIT
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12 ozwild trout
-
10 ozpotatoes
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2 ozpecans
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1 ozfresh thyme
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6 ozmixed greens
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2 ozalmonds/dried cranberry
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6 ozseasoned panko
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2 ozhouse dressing
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4 ozhoney mustard sauce
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1⁄2 pclemon
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1 ozgarlic butter
Not Included
Salt & pepper
Olive oil
Kitchen Items Needed
2 baking sheets
Skillet
Medium bowl
Small bowl
Paper towel
Large bowl
cook along
INSTRUCTIONS
Prep
Adjust racks to top & middle positions & preheat oven to 450°;
Cut potatoes into ¼-inch-thick rounds;
Strip thyme leaves from stems; roughly chop leaves;
Finely chop pecans or crush in their bag with a heavy-bottomed pan or rolling pin;
Pat trout dry with paper towels; season with salt & pepper;
Cut lemon into wedges.
Lightly oil a baking sheet. Toss potatoes on the sheet with a drizzle of oil, half the chopped thyme, salt, & pepper. Roast on top rack until browned & tender, 22-24 minutes total.
Melt garlic butter in a skillet over medium heat. Turn off the heat, let cool slightly, then stir in pecans, panko, remaining chopped thyme, & a pinch of salt & pepper.
Drizzle skin sides with oil; rub to coat. Once potatoes have roasted 12 minutes, place trout skin sides down on a second baking sheet. Evenly spread tops with a thin layer of honey mustard sauce. Mound with pecan mixture, pressing firmly to adhere. Transfer potatoes to a middle rack & place trout on top rack. Roast until crust is golden brown & trout is cooked through, 10-12 minutes.
*If filets are of different thickness, keep an eye on the cooking process as you may need to cook thicker pieces longer & avoid burning the crust*
In a large bowl, combine mixed greens, cranberries & almonds, house dressing. Squeeze juice from lemons, season with salt, pepper, toss & set aside.
Divide trout, potatoes, & salad between plates. Drizzle trout with any remaining honey mustard sauce & serve.