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1
Zest and juice both lemons, separately reserving the zest and the juice.
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2
Set aside.
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3
Combine 1 1/2 cups of the pecans with the bread crumbs and 1/4 cup of the parsley on a large plate.
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4
Open up and cut the trout, diagonally, into two fillets.
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5
Season both the flesh and skin sides with salt and pepper to taste, and then, working with one at a time, press the flesh side of the trout into the pecan mixture to make a thin coating.
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6
Preheat oven to 375 degrees F. Using a tablespoon of the peanut oil, generously grease a baking sheet.
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7
Set aside.
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8
Heat 3 tablespoons of oil in a large saute pan over high heat.
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9
When very hot but not smoking, add 6 trout fillets and sear to set the crust.
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10
Turn and sear the other side.
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11
Using a fish spatula or a large, wide spatula, transfer the trout to the prepared baking sheet.
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12
Add additional oil to the pan and continue to sear the remaining trout.
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13
When seared, transfer to the prepared baking sheet.
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14
Place the baking sheet in the preheated oven and bake the trout for about 7 minutes or until cooked through.
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15
While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat.
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16
Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown.
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17
Immediately add the lemon juice and salt and pepper to taste.
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18
While the butter is still foaming, add the remaining pecans and parsley.
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19
Do not allow the butter to burn or it will be unusable.
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20
Place 2 fillets on each of 6 dinner plates and pour the Parsley Brown Butter over the top.
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21
Sprinkle with reserved lemon zest and serve.
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22
NOTE: A nice assortment of spring or baby vegetables can be served as an optional garnish.
