Pecan-Crusted Trout

🥘 Ingredients

• apple
  1 unit
• butter
  4 tbsp
• cooking oil
  2 tbsp
• dijon mustard
  1 tsp
• honey
  1 tsp
• lemon
  1 unit
• mayonnaise
  1 tbsp
• mixed greens
  4 oz
• olive oil
  4 tsp
• panko breadcrumbs
  1 c
• pecans (or crush in their bag with a heavy-bottomed pan or rolling pin)
  1 oz
• potatoes (into ¼-inch-thick rounds)
  14 oz
• steelhead trout (dry fillets)
  12 oz
• thyme (leaves from stems, chop until you have 2 tsp)
  1 oz

🍳 Cookware

• baking sheet
• medium bowl
• small bowl
• large bowl

1. 

   1

   Wash and dry all produce. Adjust racks to top and middle positions and preheat oven to 450 degrees. Cut potatoes . Strip thyme . Finely chop pecans .

   potatoes: 14 oz (into ¼-inch-thick rounds), thyme: 1 oz (leaves from stems, chop until you have 2 tsp), pecans: 1 oz (or crush in their bag with a heavy-bottomed pan or rolling pin)
2. 

   2

   Lightly ~ Oil a baking sheet with cooking oil . Toss potatoes on sheet with a drizzle of olive oil , half the chopped thyme, salt, and pepper. Roast on top rack ⏱️ 12 minutes .

   cooking oil: 2 tbsp, olive oil: 4 tsp
3. 

   3

   While potatoes roast, place 2 TBSP butter in a medium bowl . Microwave until melted ⏱️ 30 seconds . Stir in panko breadcrumbs , remaining chopped thyme, and a pinch of salt and pepper. In a small bowl , combine honey , dijon mustard , and mayonnaise .

   butter: 4 tbsp, panko breadcrumbs: 1 c, honey: 1 tsp, dijon mustard: 1 tsp, mayonnaise: 1 tbsp
4. 

   4

   Pat steelhead trout 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 trout to top rack. Roast until crust is golden and trout is cooked through ⏱️ 12 of minutes .

   steelhead trout: 12 oz (dry fillets)
5. 

   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.

   apple: 1 unit, lemon: 1 unit, mixed greens: 4 oz
6. 

   6

   Divide trout, potatoes, and salad between plates. Drizzle trout with remaining honey mustard sauce and serve.