Pecan Crusted Trout with Cranberry Salad and Thyme Roasted Potatoes

This pecan-crusted trout is the perfect weeknight dinner that feels like a special occasion. The fish is coated in a creamy honey mustard sauce, then topped with a crunchy mixture of crushed pecans, panko, fresh thyme and butter. As it bakes, the topping turns golden and crispy while the trout stays tender and juicy.

On the side, you’ll enjoy thyme-roasted potato rounds and a simple salad of mixed greens with dried cranberries. Everything comes together in just 35 minutes, making it an ideal meal for busy evenings when you want something delicious and satisfying.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1.16 ounce Ocean Spray® Craisins® Dried CranberriesView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in the top and middle positions. Wash and dry all produce. Slice potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems and chop until you have 2 teaspoons. Finely chop pecans or crush them in a bag with a rolling pin.
2. Lightly oil a baking sheet. Toss potato rounds on the sheet with a drizzle of vegetable oil, half the chopped thyme, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes total. (You’ll add the trout after 12 minutes.)
3. While potatoes roast, place 2 tablespoons butter in a medium microwave-safe bowl. Microwave until melted, about 30 seconds. Let cool slightly, then stir in chopped pecans, panko, remaining chopped thyme and a pinch of salt and pepper. In a small bowl, whisk together honey, Dijon mustard and mayonnaise.
4. Pat trout dry with paper towels; season with salt and pepper. Drizzle the skin sides with a little vegetable oil and rub to coat. After potatoes have roasted 12 minutes, place the trout skin-side down on a second baking sheet. Spread a thin layer of the honey mustard sauce over the top (reserve the rest for serving). Press the pecan mixture firmly onto the sauce. Move potatoes to the middle rack and place trout on the top rack. Roast until the crust is golden and the trout is cooked through, 10-12 minutes.
5. Meanwhile, cut the lemon into wedges. In a large bowl, combine mixed greens, dried cranberries, a drizzle of olive oil and lemon juice to taste. Season with salt and pepper and toss.
6. Divide the trout, roasted potatoes and salad among plates. Drizzle the remaining honey mustard sauce over the trout and serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute steelhead trout with salmon or another firm fish fillet. Adjust cooking time as needed.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs instead of regular panko. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store leftover trout and potatoes separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the oven to maintain crispiness.