We don’t eat enough hazelnuts, for some reason we bought some a few months ago and still had them in the closet. This dish smelled a bit fishy but oh my gosh, it was SO GOOD. The key to the recipe is the lemon zest. I need to find more ways to incorporate lemon zest into my diet, it really highlights so many different flavors.
Hazelnut Crusted Trout
adapted from Cooking Light
Ingredients:
- 1/4 c bread crumbs
- 2 T hazelnuts, finely chopped
- 1/2 t salt
- 1/2 t lemon zest
- 1/2 t minced thyme
- 1/4 t black pepper
- 4 trout fillets (6 oz each)
Instructions:
Preheat oven to 400.
In a small bowl, combine the bread crumbs, hazelnuts, salt, lemon zest, thyme and pepper.
Line a backing sheet with foil and coat liberally with cooking spray. Line trout up in a layer. Sprinkle the trout with the hazelnut mixture.
Bake fish for 10 minutes.
Nutritionals (Serves 4): Cals: 215, Fat: 7.5, Protein: 33.8, Carb: 3.2, Fiber: .5
2 comments:
i adore hazelnuts AND fish...sounds like a winner! i've found that really anything can always be brightened up by a little citrus zest!
i love fish and peas!
yum yum
i need to get some fish.
havent had any in ages!
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