Pecan Crusted Trout with Apple Salad and Thyme Roasted Potatoes

This pecan crusted trout brings together tender, buttery fish with a crunchy, nutty topping that’s simply irresistible. The creamy honey mustard sauce adds a tangy sweetness, while the pecan-panko crust turns golden and crispy in the oven. It’s a quick yet elegant meal that feels like a special occasion.

On the side, we’ve got thyme-roasted potato rounds and a fresh mixed greens salad studded with apple slices. The whole meal comes together in about 35 minutes, making it perfect for a weeknight treat or a casual dinner party.

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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 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 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 teaspoons. 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, 20-25 minutes total. (You’ll start 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; 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, halve, core and thinly slice apple. Quarter lemon. In a large bowl, combine mixed greens, apple, 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 rainbow trout work well as substitutes.

How do I store leftovers?

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

Can I make this recipe nut-free?

Omit the pecans and use extra panko or crushed crackers for the crust.