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

This pecan-crusted steelhead trout is the perfect weeknight luxury, combining tender, flaky fish with a crunchy, nutty topping. Coated in a creamy honey mustard sauce and pressed with a mixture of crushed pecans, panko, fresh thyme and butter, the crust turns golden and crispy in the oven while the fish stays moist and juicy.

On the side, we serve thyme-roasted potato rounds and a simple mixed green salad studded with sweet apple slices. Everything comes together in just 35 minutes, making it an ideal meal for when you want something special without spending hours in the kitchen.

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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

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit AppleView 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

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C).
2. Wash and dry the potatoes. Cut them into 1/2-inch rounds. Toss with olive oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
3. Meanwhile, pick the thyme leaves from the stems. Finely chop the pecans. Zest the lemon and set aside.
4. In a small bowl, mix together mayonnaise, Dijon mustard and honey to make the sauce.
5. In another bowl, combine the panko breadcrumbs, chopped pecans, half of the thyme leaves and a pinch of salt. Add the butter and mix with your fingers until the mixture resembles coarse crumbs.
6. Pat the steelhead trout fillets dry with paper towels. Season with salt and pepper. Place on a parchment-lined baking sheet.
7. Spread the honey mustard sauce evenly over the top of each fillet. Press the pecan-panko mixture firmly onto the sauce to form a crust.
8. Bake the trout for 10-12 minutes, until the crust is golden and the fish flakes easily with a fork.
9. While the fish bakes, core and thinly slice the apple. In a bowl, toss the mixed greens with apple slices, remaining thyme leaves and a squeeze of lemon juice. Season with salt and pepper.
10. Serve the pecan-crusted trout alongside the roasted potatoes and apple salad. Garnish with lemon zest if desired.

Recipe Tips

FAQ

Can I use another type of fish?

Yes, you can substitute steelhead trout with salmon or another firm-fleshed 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 breadcrumbs 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 fish and potatoes in the oven to maintain crispness.