Ingredients for Walnut Crusted Trout Fillets
- All Purpose Flour
- Dried Rubbed Sage
- 1/2 teaspoon salt (plus extra for seasoning the fish)
- Ground Black Pepper
- 2 large eggs
- 1 cup chopped walnuts
- 4 (6-ounce) trout fillets
- 2 tablespoons butter
- Olive Oil
- 1/2 lemon
- Fresh Parsley
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How to Make Walnut Crusted Trout Fillets
- In a large shallow dish, whisk together 1/2 cup all-purpose flour, 1 teaspoon dried sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a medium bowl, whisk 2 large eggs.
- Place 1 cup chopped walnuts on a separate large plate.
- Season trout fillets (about 4, 6-ounce fillets) with salt and pepper.
- Dredge each trout fillet in the flour mixture, ensuring it's fully coated.
- Dip the floured fillet into the whisked eggs, allowing excess to drip off.
- Press both sides of the egg-coated fillet firmly into the chopped walnuts until completely covered.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in each of two large heavy-bottomed skillets over medium heat.
- Add 2 trout fillets to each skillet.
- Cook for approximately 5 minutes per side, or until the walnut crust is golden brown and the trout is cooked through and flakes easily with a fork.
- Transfer the cooked trout fillets to serving plates.
- Squeeze the juice of 1/2 lemon over each fillet.
- Garnish with fresh chopped parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
7g
Fat
50g
Carbs
8g
