Pecan Crusted Trout with Cranberry Salad and Thyme Roasted Potatoes

This pecan-crusted trout is a weeknight dinner that feels special. Tender steelhead trout fillets are coated in a creamy honey mustard sauce, then topped with a crunchy mixture of pecans, panko and fresh thyme. Baked until golden and crispy, the fish stays moist and flaky inside.

On the side, enjoy thyme-roasted potato rounds and a simple salad of mixed greens with dried cranberries, dressed with olive oil and lemon. It’s a balanced, flavorful meal that comes together in just 35 minutes.

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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 ounce 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 Cooking 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 top and middle positions. 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 them in a 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 until browned and tender, 22-24 minutes total. (You’ll add the trout after 12 minutes.)
3. While potatoes roast, in a small bowl, combine honey, mustard and mayonnaise. 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.
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. Spread tops evenly with a thin layer of honey mustard sauce (reserve remaining sauce for serving). Mound pecan mixture on top, pressing firmly to adhere. Transfer potatoes to middle rack and place trout on top rack. Roast until crust is golden brown and trout is cooked through, 10-12 minutes.
5. Meanwhile, quarter the lemon. In a large bowl, combine mixed greens, cranberries, 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, you can substitute steelhead trout with salmon or another firm white fish. Adjust cooking time as needed.

Can I make this recipe nut-free?

To make it nut-free, omit the pecans and use additional panko or crushed pretzels for crunch.

How do I store leftovers?

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