Hazelnut-Crusted Trout

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.
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Hazelnut Crusted Trout
adapted from Cooking Light

  • 1/4 cup bread crumbs
  • 2 Tbsp hazelnuts, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp lemon zest
  • 1/2 tsp minced thyme
  • 1/4 tsp black pepper
  • 4 trout fillets (6 oz each)

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
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