Hazelnut-Crusted Trout

1. 1

   Pulse nuts in a food processor until finely ground.

2. 2

   Rinse trout and pat dry.

3. 3

   Season with salt inside and out.

4. 4

   Beat egg in a pie plate.

5. 5

   Spread ground nuts on a dinner plate.

6. 6

   Dip both sides of trout first in egg and then nuts.

7. 7

   Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook trout, shaking skillet to prevent sticking and turning once with a metal spatula, until browned on both sides and just cooked through, about 12 minutes total.

8. 8

   While trout is cooking, melt butter in a small saucepan and stir in lemon juice.

9. 9

   Season with salt and pepper and keep warm.

10. 10

    Pour over trout and sprinkle fish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.