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

This pecan-crusted steelhead trout is the perfect weeknight luxury, ready in just 35 minutes. The fish is 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, it pairs beautifully with thyme-roasted potato rounds and a fresh apple-studded salad.

The combination of tender, buttery fish and a nutty, crunchy topping is irresistible. With minimal prep and simple ingredients, this dish brings restaurant-quality flavor to your table without the fuss.

Log in to save recipes and build weekly shopping lists.

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 unit AppleView 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. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry all produce. Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems and roughly 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 oil, half the chopped thyme, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes total. (You will 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 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 and rub to coat. Once potatoes have roasted 12 minutes, place trout skin-side down on a second baking sheet. Evenly spread tops with a thin layer of honey mustard sauce (save remaining sauce for serving); mound with pecan mixture, pressing firmly to adhere. Transfer potatoes to the middle rack and place trout on the top rack. Roast until crust is golden brown and trout is cooked through, 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 large drizzle of olive oil and as much lemon juice as you like. Season with salt and pepper.
6. Divide trout, potatoes and salad between plates. Drizzle trout with remaining honey mustard sauce and serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, salmon or other firm-fleshed fish fillets work well in place of steelhead trout.

How do I know when the trout is cooked through?

The fish should flake easily with a fork and the internal temperature should reach 145°F.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs to make the dish gluten-free.