Pistachio-Crusted Rainbow Trout
Ingredients
The trout
-
1
lb
whole piece of trout
-
1
tbsp
dijon mustard
-
salt and pepper
to taste
The pistachio crust
-
½
cup
shelled roasted pistachios
-
2
tbsp
breadcrumbs
-
½
tbsp
olive oil
-
zest from
½
lemon
-
4
leaves
fresh mint
The potatoes
-
1.5
lbs
baby potatoes
-
1
juice of
lemon
-
¼
cup
olive oil
-
1
tbsp
dried oregano
-
1
tsp
garlic powder
-
1½
tsp
salt
-
½
tsp
pepper
The whipped feta
-
1½
cups
feta cheese
-
3
tbsp
lemon juice
-
1
tbsp
olive oil
-
zest of
1
lemon
Garnishes
-
2
mini cucumbers
sliced thin or shaved
-
fresh minced mint
-
chili flakes
-
fresh lemon wedges
Instructions
- Make the whipped feta by blending feta, lemon juice, olive oil, lemon zest, and salt until smooth, then refrigerate.
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Whisk together lemon juice, olive oil, oregano, garlic powder, salt, and pepper in a bowl, then toss the baby potatoes to coat.
- Roast the potatoes in the oven for 15 minutes.
- Season the trout with salt and pepper, then spread dijon mustard over the filet.
- Make the pistachio crust by processing pistachios, breadcrumbs, lemon zest, olive oil, and mint until fine.
- After 15 minutes, push the potatoes aside and place the trout in the center of the baking sheet, spreading the pistachio mixture on top.
- Bake for 12-15 minutes until the trout is flaky.
- Serve the trout and potatoes with whipped feta, cucumber, fresh mint, lemon, and chili flakes.
Nutrition Facts (estimated)
Servings
4
Calories
926
Total fat
56.9g
Total carbohydrates
57.6g
Total protein
50.8g
Sodium
2099.3mg
Cholesterol
155.3mg
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