Baked Trout Amandine
1/2 cup fresh breadcrumbs
1/4 cup finely chopped almonds
1 tablespoon fresh lemon thyme leaves
1 tablespoon chopped fresh parsley
8 grinds freshly ground black pepper
2 large fresh rainbow trout (about 500g each), scaled and filleted
1/4 cup fresh lemon juice
Lemon wedges for serving
Preheat oven to 180C. Spray a baking tray with olive oil cooking spray.
2. Combine breadcrumbs, almonds, lemon thyme, parsley and pepper in a small bowl. Mix well.
3. Place fillets of trout, skin-side down, on prepared baking tray. sprinkle breadcrumb mixture over trout, patting to make it stick. Sprinkle lemon juice over trout.
4. Bake trout until fish flakes easily when tested with a fork, about 15 minutes. Place on individual dinner plates. Garnish with lemon wedges. Serve immediately.
Arrange breaded trout fillets around the edge of the clean glass turntable of a microwave oven. Sprinkle lemon juice over trout. Cover with clear plastic wrap. Place in microwave and cook on Medium for 5 minutes. let stand, covered, for 2 to 3 minutes.
Trout is available as rainbow or brown trout. It is produced by trout farms and is usually sold whole. It has soft, fine, moist flesh.
To fillet trout, cut through the head, then slide the knife along the backbone, removing flesh from head to tail. Turn trout over and repeat; discard bone.