Oven-roasted Mountain Trout with Pecan Crust

Pecan Crust

1 1/4 cups pecans, ground
1/2 cup bread crumbs
2 tablespoons olive oil
1 tablespoon fresh basil, chopped
1 tablespoon fresh mint, chopped
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon ground white pepper

Trout

2 lbs. rainbow trout fillets
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 tablespoon butter
14 cup butter
1 tablespoon parsley, chopped
2 tablespoons fresh lemon juice

Preheat oven to 350 degrees.

Mix pecan crust ingredients together and set aside. Sprinkle trout with salt and pepper. Heat butter in a skillet over medium heat until hot. Place trout in the skillet and sear so each side for three minutes. Transfer to a baking sheet. Set aside the skillet and reserve for cooking the sauce.

Sprinkle fillets with pecan crust and bake for 7 to 10 minutes until golden brown. Add the remaining butter to the reserved skillet and heat. Add lemon juice and parsley. Pour sauce over trout and serve.

Serves: 4
Start to finish: 30 minutes
Thanks to: Biltmore Estate