Almond-Crusted Trout with Dill

Serves 2 (serving size: 1 fillet)


2 tablespoons roughly chopped almonds

3 tablespoons whole-wheat bread crumbs

1 1/2 tablespoons fresh dill

1 tablespoon all-purpose flour

1 large egg, lightly beaten

2 skin-on trout fillets

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon canola oil

2 lemon wedges


How to Make It

Step 1

Preheat oven to 180C

Step 2

Place almonds, bread crumbs and 1 tablespoon dill in the bowl of a mini food processor; pulse until finely ground. Place almond mixture in a shallow dish. Place flour in a shallow dish. Place egg in a shallow dish.

Step 3

Sprinkle fillets with salt and pepper. Dredge in flour, shaking off excess. Dip in egg; dredge in almond mixture, pressing to adhere.

Step 4

Heat an ovenproof skillet over medium-high. Add oil to pan; swirl to coat. Add fillets to pan; cook 4 minutes or until browned. Turn fillets; place pan in the oven. Bake at 180C for 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with remaining 1 1/2 teaspoons dill. Serve with lemon wedges.

Leave a comment