Crispy Pecan-Crusted Steelhead Trout with Apple Salad and Thyme Potatoes

This dish features tender steelhead trout fillets coated in a creamy honey mustard sauce, then topped with a crunchy mixture of crushed pecans, panko, fresh thyme and butter. Baked until golden and crispy, the fish pairs perfectly with thyme-roasted potato rounds and a bright apple-studded salad.

Ready in just 35 minutes, this recipe brings together nutty, savory and fresh flavors for a satisfying meal that feels special any night of the week.

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Ingredients

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions. Preheat oven to 450°F. Wash and dry all produce. Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems; roughly chop until you have 2 teaspoons. Finely chop pecans or crush them in their bag with a heavy pan or rolling pin.
2. Lightly oil a baking sheet. Toss potato rounds on the sheet with a drizzle of oil, half the chopped thyme, salt and pepper. Roast on the top rack for 12 minutes (you’ll start the trout then).
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 pecans, panko, remaining chopped thyme and a pinch of salt and pepper. In a small bowl, combine honey, mustard and mayonnaise to make the honey mustard sauce.
4. Pat trout dry with paper towels; season with salt and pepper. Drizzle the skin sides with oil and rub to coat. After potatoes have roasted 12 minutes, place trout skin-side down on a second baking sheet. Reserve half the honey mustard sauce in a small bowl for serving. Spread the remaining sauce in a thin layer over the tops of the fillets. Mound the pecan mixture on top, pressing firmly to adhere. Transfer potatoes to the middle rack and place trout on the top rack. Roast until trout is cooked through and the crust is golden and potatoes are golden brown, 10-12 minutes.
5. Meanwhile, halve, core and thinly slice the apple. Quarter the lemon. In a large bowl, combine mixed greens, apple slices, a drizzle of olive oil and lemon juice to taste. Season with salt and pepper.
6. Divide trout, potatoes and salad among plates. Drizzle trout with reserved honey mustard sauce and serve. Note: Trout is fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, salmon or another firm white fish can be substituted. Adjust cooking time as needed.

Can I make this recipe nut-free?

Omit the pecans and increase panko to 1/3 cup for a crunchy topping without nuts.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat the trout and potatoes in a 350°F oven to maintain crispness.