Trout With Hazelnuts, Lemon And Parsley Brown Butter

Trout With Hazelnuts, Lemon And Parsley Brown Butter
Trout With Hazelnuts, Lemon And Parsley Brown Butter

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3/4

    cup dry Italian-style breadcrumbs

  • 1/2

    cup crushed toasted hazelnuts plus

  • 3

    tablespoons crushed toasted hazelnuts

  • 8

    tablespoons chopped fresh Italian parsley

  • 4

    whole boneless trout

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 4

    tablespoons olive oil

  • 1/2

    cup butter - (1 stick)

  • 1/4

    cup fresh lemon juice

  • 2

    teaspoons grated lemon peel

Directions

Preheat oven to 350 degrees. Oil large rimmed baking sheet. Combine breadcrumbs, 1/2 cup hazelnuts and 2 tablespoons parsley in medium bowl. Open trout and sprinkle flesh side with salt and pepper. Press hazelnut mixture into flesh side of butterflied fish. Heat 1 tablespoon oil in heavy large nonstick skillet over high heat. Add 1 whole trout, hazelnut-side down. Sauté until golden, about 2 minutes. Transfer trout, hazelnut-side up, to prepared baking sheet. Repeat with remaining olive oil and trout. Transfer trout to oven and roast until opaque in center, about 5 minutes. Meanwhile, melt butter in same skillet over medium heat and allow to brown. Add 3 tablespoons crushed hazelnuts, 6 tablespoons parsley, lemon juice and 1 teaspoon lemon peel; stir to combine. Season sauce with salt and pepper; pour over fish. Sprinkle with remaining 1 teaspoon lemon peel and serve immediately. This recipe yields 4 servings. To crush the toasted nuts, seal them in a plastic bag, and pound with a rolling pin.

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