Brook Trout with Pecans, Lemon, and Parsley Brown Butter
The recipe Brook Trout with Pecans, Lemon, and Parsley Brown Butter can be made in roughly 30 minutes. This recipe serves 6 and costs $8.42 per serving. Watching your figure? This pescatarian and ketogenic recipe has 1149 calories, 66g of protein, and 87g of fat per serving. 21 person found this recipe to be tasty and satisfying. A mixture of trout filet, lemons, italian seasoned bread crumbs, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a pricey main course. It is brought to you by Foodnetwork. With a spoonacular score of 95%, this dish is great. Similar recipes are Brook Trout With Parsley Puree And Radish Salad, Trout with Parsley and Lemon Butter, and Grilled Butterflied Trout with Lemon-Parsley Butter.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
Coarse salt and freshly ground pepper to taste
3/4 cup chopped fresh flat-leaf parsley leaves
1 1/2 cups Italian-seasoned bread crumbs
2 lemons
1/2 cup peanut oil
1 1/2 cups plus 2 tablespoons finely chopped pecans
6 10-ounce brook trout, cleaned and boned with head and tail removed
1 cup (2 sticks) unsalted butter
Equipment:
baking sheet
oven
spatula
frying pan
Cooking instruction summary:
Zest and juice both lemons, separately reserving the zest and the juice. Set aside. Combine 1 1/2 cups of the pecans with the bread crumbs and 1/4 cup of the parsley on a large plate. Open up and cut the trout, diagonally, into two fillets. Season both the flesh and skin sides with salt and pepper to taste, and then, working with one at a time, press the flesh side of the trout into the pecan mixture to make a thin coating. Preheat oven to 375 degrees F. Using a tablespoon of the peanut oil, generously grease a baking sheet. Set aside. Heat 3 tablespoons of oil in a large saute pan over high heat. When very hot but not smoking, add 6 trout fillets and sear to set the crust. Turn and sear the other side. Using a fish spatula or a large, wide spatula, transfer the trout to the prepared baking sheet. Add additional oil to the pan and continue to sear the remaining trout. When seared, transfer to the prepared baking sheet. Place the baking sheet in the preheated oven and bake the trout for about 7 minutes or until cooked through. While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat. Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown. Immediately add the lemon juice and salt and pepper to taste. While the butter is still foaming, add the remaining pecans and parsley. Do not allow the butter to burn or it will be unusable. Place 2 fillets on each of 6 dinner plates and pour the Parsley Brown Butter over the top. Sprinkle with reserved lemon zest and serve. NOTE: A nice assortment of spring or baby vegetables can be served as an optional garnish.
Step by step:
1. Zest and juice both lemons, separately reserving the zest and the juice. Set aside.
2. Combine 1 1/2 cups of the pecans with the bread crumbs and 1/4 cup of the parsley on a large plate.
3. Open up and cut the trout, diagonally, into two fillets. Season both the flesh and skin sides with salt and pepper to taste, and then, working with one at a time, press the flesh side of the trout into the pecan mixture to make a thin coating.
4. Preheat oven to 375 degrees F. Using a tablespoon of the peanut oil, generously grease a baking sheet. Set aside.
5. Heat 3 tablespoons of oil in a large saute pan over high heat. When very hot but not smoking, add 6 trout fillets and sear to set the crust. Turn and sear the other side. Using a fish spatula or a large, wide spatula, transfer the trout to the prepared baking sheet.
6. Add additional oil to the pan and continue to sear the remaining trout. When seared, transfer to the prepared baking sheet.
7. Place the baking sheet in the preheated oven and bake the trout for about 7 minutes or until cooked through.
8. While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat. Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown. Immediately add the lemon juice and salt and pepper to taste. While the butter is still foaming, add the remaining pecans and parsley. Do not allow the butter to burn or it will be unusable.
9. Place 2 fillets on each of 6 dinner plates and pour the Parsley Brown Butter over the top. Sprinkle with reserved lemon zest and serve. NOTE: A nice assortment of spring or baby vegetables can be served as an optional garnish.
Nutrition Information:
covered percent of daily need
