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

This pecan-crusted steelhead 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 crushed pecans, panko, fresh thyme and butter. As it bakes, the topping turns golden and crispy while the trout stays moist and flaky.

On the side, we have thyme-roasted potato rounds and a simple salad of mixed greens with crisp apple slices. Everything comes together in just 35 minutes, making it an ideal choice for a quick yet impressive meal.

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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 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Cut potatoes into 1/2-inch rounds. Toss with 1 tablespoon cooking oil, salt and pepper. Spread on one side of the baking sheet. Roast for 10 minutes.
3. Meanwhile, pick thyme leaves from stems. Finely chop pecans. In a small bowl, combine panko, half the thyme, chopped pecans, 2 teaspoons cooking oil and a pinch of salt. Set aside.
4. In another bowl, mix mayonnaise, honey and Dijon mustard. Pat trout dry and season with salt and pepper. Brush the top of each fillet with the honey mustard mixture.
5. After potatoes have roasted 10 minutes, remove baking sheet. Place trout fillets on the other side of the sheet. Press the pecan-panko mixture onto the top of each fillet. Dot each fillet with 1 tablespoon butter.
6. Return to oven and roast until fish is cooked through and topping is golden, about 10-12 minutes.
7. While fish cooks, core and thinly slice the apple. In a bowl, combine mixed greens, apple slices, remaining thyme and 2 teaspoons olive oil. Toss gently. Season with salt and pepper.
8. Serve trout and potatoes alongside the apple salad. Squeeze lemon juice over the fish and salad if desired.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon or another firm white fish. Adjust cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain crispiness.

Can I make this recipe nut-free?

Yes, omit the pecans and use extra panko or crushed seeds like sunflower seeds for crunch.