Trout gets an extra-crispy crust from the almonds. 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. We love to pair this easy recipe with a green salad loaded with seasonal vegetables and dressed in a delicate vinaigrette. The dill in this recipe fits the portion size perfectly, adding great flavor without overpowering the dish.
For a fun lunch option, serve smaller portions of this recipe atop fresh buns and top with a flavorful spread for a vibrant midday meal.
How to Make It
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 remaining 1 1/2 teaspoons dill. Serve with lemon wedges.
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