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

This pecan-crusted trout is a delightful dinner that brings together crunchy, nutty flavors with tender, flaky fish. Coated in a creamy honey-mustard mixture and topped with a buttery pecan-panko crust, the trout bakes to golden perfection. On the side, thyme-roasted potato rounds and a fresh apple-studded salad complete the meal.

Perfect for a weeknight or a special occasion, this dish is both impressive and straightforward to prepare. The combination of sweet honey, tangy mustard and earthy pecans creates a crust that’s irresistibly crispy. Serve it with the bright, crisp apple salad for a balanced and satisfying plate.

Log in to save recipes and build weekly shopping lists.

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

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil and brush with 1 tbsp cooking oil.
2. Cut potatoes into 1/2-inch rounds. Toss with 2 tsp olive oil, half the thyme leaves, salt and pepper. Arrange on one side of the baking sheet. Roast for 10 minutes.
3. Meanwhile, in a small bowl, mix mayonnaise, honey and Dijon mustard. In another bowl, combine panko, chopped pecans, remaining thyme leaves and melted butter.
4. Pat trout fillets dry and season with salt and pepper. Brush the top of each fillet with the honey-mustard mixture, then press the pecan-panko mixture onto the coated surface.
5. After potatoes have roasted 10 minutes, remove sheet. Push potatoes to one side and place trout fillets (crust side up) on the other side. Return to oven and roast until fish is cooked through and crust is golden, about 10-12 minutes.
6. While fish cooks, core and slice the apple into thin wedges. In a bowl, toss mixed greens with a squeeze of lemon juice and a drizzle of olive oil. Add apple slices and toss gently.
7. Serve the pecan-crusted trout alongside the thyme-roasted potatoes and apple salad. Garnish with lemon wedges if desired.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute steelhead trout with salmon, cod or any firm white fish. Adjust cooking time as needed.

How do I store leftovers?

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

Can I make this recipe nut-free?

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