Pecan-Crusted Trout with a Cranberry-Studded Salad & Thyme-Roasted Potatoes

Name: Pecan-Crusted Trout with a Cranberry-Studded Salad & Thyme-Roasted Potatoes
Cook time: 35 min
Total time: 35 min
Cuisine: American
Ingredients: 12 ounce Yukon Gold Potatoes; ¼ ounce Thyme; ½ ounce Pecans; ¼ cup Panko Breadcrumbs; 2 teaspoon Honey; 2 teaspoon Dijon Mustard; 2 tablespoon Mayonnaise; 10 ounce Steelhead Trout; 1 unit Lemon; 1 ounce Dried Cranberries; 2 ounce Mixed Greens; Salt; Pepper; 1 tablespoon Cooking Oil; 2 tablespoon Butter; 2 teaspoon Olive Oil

Instructions

Cook:35min

Is there anything better than tender, buttery fish with a crunchy, nutty topping? Why, yes! How about Steelhead trout fillets coated in a creamy honey mustard sauce, then crusted in a mixture of crushed pecans, panko, fresh thyme, and butter? (To be honest, we’d eat anything with that sprinkled on top!) The topping turns toasty and crispy in the oven as the fish cooks to juicy perfection. As if that weren’t enough to sell you, on the side, we’re also serving up thyme-roasted potato rounds and mixed greens with dried cranberries. Weeknight luxury is just 35 minutes away!

Updated at: Wed, 20 Nov 2024 10:02:47 GMT