Pecan-Crusted Trout

🥘 Ingredients

• apple
  1 unit
• butter
  3 tbsp
• cooking oil
  1 tbsp
• dijon mustard
  1 tsp
• honey
  1 tbsp
• lemon
  1 unit
• mayonnaise
  2 tbsp
• mixed greens
  4 c
• olive oil
  2 tbsp
• panko breadcrumbs
  ½ cup
• pecans
  ½ cup
• potatoes
  2 lbs
• steelhead trout
  2 fillets
• thyme
  1 bunch

🍳 Cookware

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

1. 

   1

   Adjust oven racks to top and middle positions and preheat oven to 450°F. Wash and dry produce. Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems; roughly chop leaves until you have 2 tsp. Finely chop pecans or crush in their bag with a heavy-bottomed pan or rolling pin.

   potatoes: 2 lbs, thyme: 1 bunch, pecans: ½ cup
2. 

   2

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

   cooking oil: 1 tbsp
3. 

   3

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

   butter: 3 tbsp, panko breadcrumbs: ½ cup, honey: 1 tbsp, dijon mustard: 1 tsp, mayonnaise: 2 tbsp
4. 

   4

   Pat steelhead trout dry with paper towels; season with salt and pepper. Drizzle skin sides with olive 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 place trout on top rack. Roast until crust is golden brown and trout is cooked through, ⏱️ 10 minutes .

   steelhead trout: 2 fillets, olive oil: 2 tbsp
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 c
6. 

   6

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