Pecan Parmesan-Crusted Trout

Time: 25 minutes Servings: 2

Ingredients

2 rainbow trout fillets (4.5 ounces each), skin off

1/3 cup unsalted pecans, chopped

1/3 cup freshly grated Parmesan cheese

1/2 cup whole wheat panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

2 tablespoons 0 or 2% plain Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon olive oil

2 tablespoons fresh parsley, chopped (optional)

2 lemon wedges (optional)

Preheat oven to 400°F.
Line baking sheet with parchment paper.
In mixing bowl, combine pecans, Parmesan, breadcrumbs, pepper, garlic powder, and onion powder.
In separate bowl, whisk together Greek yogurt, Dijon mustard, and olive oil.
Pat fillets dry with paper towel.
Using a silicone basting/pastry brush, brush fillets with yogurt mixture. Then, press fillets into pecan-Parmesan-panko mixture, covering both sides.
Place fillets on baking sheet and bake for ~15 minutes, until fish is golden and cooked through.
Garnish with fresh parsley and lemon wedges.

Pairs well with roasted vegetables such as asparagus, green beans or broccoli, and brown rice, whole wheat couscous, quinoa, or roasted potatoes.
Nuts: substitute pecans with walnuts, almonds, or pistachios.
Gluten-free: swap breadcrumbs for gluten-free breadcrumbs.
Cheese: replace Parmesan cheese with Pecorino Romano for a sharper bite.
Storage: store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, use an air fryer or a skillet over medium heat to gently warm fish.