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Ingredients
- Four 4-ounce trout fillets with skin on
- 1/4 cup flour
- 1 beaten egg
- 1 cup ground pecans
- 2 tablespoons vegetable oil
- Lemon wedges for serving
Preparation
Step 1
Preheat the oven 375 degrees F.
Dredge the fish fillets in flour, then in the beaten egg and coat them well on all sides with the pecans.
In a large skillet over medium heat, heat the oil.
When the oil is hot, add the fillets, skin side down and sauté for 2 minutes per side. Transfer the fillets to a baking sheet and bake for 10 minutes. Serve with lemon wedges.