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

This pecan-crusted steelhead trout is the perfect weeknight indulgence-tender, buttery fish topped with a crunchy, nutty crust that bakes to golden perfection. The secret? A creamy honey mustard sauce that helps the pecan-panko mixture adhere, creating a delightful contrast of textures.

On the side, we’re serving thyme-roasted potato rounds and a fresh mixed greens salad studded with crisp apple slices. Everything comes together in just 35 minutes, making it an ideal choice for a quick yet impressive dinner. No need for a special occasion-this recipe brings gourmet comfort to your table any night of the week.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Cut potatoes into ½-inch rounds. Toss with a drizzle of olive oil, salt, pepper and half the thyme leaves (strip from stems). Spread in a single layer on one side of the baking sheet. Roast for 10 minutes.
3. Meanwhile, in a small bowl, mix honey, mayonnaise and Dijon mustard to make the sauce. In another bowl, combine panko, crushed pecans, remaining thyme leaves and a pinch of salt. Add 1 tablespoon melted butter and mix until crumbly.
4. Pat trout fillets dry with paper towels. Season with salt and pepper. Brush the top of each fillet with the honey mustard sauce, then press the pecan-panko mixture onto the sauce to coat.
5. After potatoes have roasted 10 minutes, remove baking sheet. Place coated trout fillets on the other side of the sheet (or use a second sheet). Return to oven and roast until fish is cooked through and topping is golden, about 8-10 minutes.
6. While fish roasts, core and thinly slice the apple. In a bowl, toss mixed greens with apple slices and a squeeze of lemon juice. Season with salt and pepper.
7. Serve trout alongside roasted potatoes and apple salad. Garnish with lemon wedges if desired.

Recipe Tips

FAQ

Can I use a different fish instead of steelhead trout?

Yes, salmon or any firm white fish like cod or halibut work well. Adjust cooking time based on thickness.

Can I make this recipe nut-free?

Substitute crushed pretzels or sunflower seeds for pecans to keep the crunch without nuts.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven to restore crispness.