Honey Mustard Pecan-Crusted Trout with Thyme Potatoes and Cranberry Salad

This pecan-crusted trout is the perfect weeknight dinner that feels like a special occasion. The fish is 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 topping locks in moisture for tender, flaky fish.

On the side, we’ve got thyme-roasted potato rounds and a simple salad of mixed greens with dried cranberries. The tangy cranberries and bright lemon dressing balance the richness of the fish. Ready in just 35 minutes, this meal brings restaurant-quality flavor to your home kitchen.

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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. Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry all produce. Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems; roughly chop leaves until you have 2 tsp. Finely chop pecans or crush in their bag with a heavy-bottomed pan or rolling pin.
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 start the trout after 12 minutes.)
3. While potatoes roast, in a small bowl, combine honey, mustard and mayonnaise. Place 2 TBSP butter in a medium microwave-safe bowl. Microwave until melted, 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; rub to coat. Once potatoes have roasted 12 minutes, place trout skin sides 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 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 lemon. In a large bowl, combine mixed greens, dried 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, salmon or any firm white fish like cod or halibut will work well with this recipe. Adjust cooking time as needed based on thickness.

Can I make this recipe nut-free?

Absolutely. Substitute the pecans with an equal amount of additional panko breadcrumbs or crushed cornflakes for a similar crunchy texture.

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 a 350°F oven until warmed through.