Walnut-Crusted Trout with Rosemary and Thyme

MAKES 2 10-ounce trout filets


1 cup Snack Primal Naked walnuts

1 bushy sprig of fresh rosemary

1 tablespoon fresh thyme

1 clove garlic

1/3 cup ground Pecorino cheese

Kosher salt and freshly-ground black pepper

2 10-ounce ruby or rainbow trout filets

1 egg




Make the walnut crumble. 

Add walnuts, rosemary, thyme, garlic, and Pecorino to a food processor, pulse a few times, until it becomes a uniformed crumble

Add salt and pepper to taste. Set aside.

Season trout with salt and pepper. 

Crack the egg into a wide, low pan or dish and mix with a fork. 

Dip skin side of filets into egg, then in walnut crumble, pressing to adhere. Transfer to a plate as you go.

Heat oil in a large skillet over medium-high until very hot but not smoking. 

Cook 1 filet, walnut side down, pressing with a spatula occasionally to ensure contact with skillet, until the nut crumble is well toasted and fish is nearly cooked through, about 3 minutes. Turn and cook until opaque throughout, about 1 minute more. 

Transfer to a plate. Repeat with remaining filet. 

Serve immediately.

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