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Trout fillets with a hazelnut crust recipe
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These gorgeously flaky trout fillets are topped with a crunchy hazelnut crust for a dinner that's as full of wonderful textures as it is delicious flavours. See method
Ingredients
- 50g (2oz) white bread
- 50g (2oz) chopped hazelnuts, toasted
- 1 tbsp parsley
- grated rind of ½ lemon
- freshly ground black pepper
- 4 trout fillets
If you haven't got any white bread, try using brown instead
Each serving contains
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Energy
1275kj
305kcal
15%
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Fat
16g
23%
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Saturates
2g
12%
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Sugars
1g
1%
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Salt
0.3g
6%
of the reference intake
Carbohydrate 6.9g
Protein 33.3g
Fibre 1.5g
Method
- Preheat the oven to Gas 4, 180ºC, fan 160ºC.
- Cut the crusts off the bread and discard them. Place the bread, the hazelnuts, the parsley and the lemon rind in a liquidiser or food processor and blend until finely chopped. Season.
- Place the trout, skin-side down, on a lightly oiled baking dish and press the nut mixture over. Bake for 12-14 minutes until the fish is firm and the crumbs are a light golden brown.
- This is delicious served with sliced new potatoes, green beans and a wedge of lemon.
See more Fish recipes