Pistachio-Crusted Rainbow Trout Recipe
Serves 2
20 mins prep
30 mins cook
50 mins total
This Rainbow Trout Recipe is so easy and so good. Feel like you're serving a restaurant quality meal in under an hour.
For the pistachio crust
For the potatoes
For the whipped feta
Garnishes
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For the whipped feta
Make the whipped feta: to a blender or food processor add the feta, lemon juice, olive oil, lemon zest and salt. Blend until combined and mostly smooth. Set aside in the fridge.
For the potatoes
Preheat the oven to 375F. Line a large baking sheet with parchment paper.
In a large bowl whisk together lemon juice, olive oil, dried oregano, garlic powder, salt and pepper. Add the potatoes to the bowl and toss to coat the potatoes.
Add the potatoes to the baking sheet and put in the oven to roast for 15 minutes.
For the trout
While the potatoes are roasting, prepare the trout. Season the trout generously with salt and pepper and then spread the 1 tbsp dijon mustard over the entire filet.
Make the pistachio crust by adding the pistachios, breadcrumbs, lemon zest, olive oil and fresh mint to a food processor. Process on high until you have a fine crumble. Set aside.
After the potatoes have roasted for 15 minutes, push the potatoes to the sides of the pan and add the trout filet to the center of the pan. Spread the pistachio mixture evenly over the trout filet. Press the pistachio mixture gently onto the piece of trout with the back of a fork.
Bake for 12-15 minutes or until the trout is flaky and cooked through to your desired temperature.
Serve cooked trout and potatoes on or beside whipped feta, sliced cucumber and garnish with fresh mint, a squeeze of fresh lemon and a pinch of chili flakes.
