Pecan Crusted Trout with Apple Salad and Thyme Potatoes

This pecan-crusted trout is a quick yet elegant dinner that delivers big on flavor and texture. The fish is coated in a creamy honey mustard sauce, then topped with a crunchy mixture of pecans, panko and fresh thyme before being roasted to golden perfection.

Alongside, you’ll enjoy thyme-roasted potato rounds and a bright apple-studded salad with a simple lemon vinaigrette. It’s a complete meal that feels special enough for a weekend dinner but comes together in just 35 minutes.

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Ingredients

12 ounce 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 AppleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, salmon or arctic char are great substitutes for steelhead trout.

How do I know when the trout is done?

The fish is cooked when it flakes easily with a fork and the internal temperature reaches 145°F.

Can I prepare the pecan crust ahead of time?

Yes, you can mix the pecan topping and store it in the fridge for up to a day before using.