Pecan-Crusted Trout with Apple-Studded Salad & Thyme-Roasted Potatoes
What's better than tender, buttery fish with a crunchy, nutty topping? How about steelhead trout fillets coated in a creamy honey mustard sauce, crusted in a mixture of crushed pecans, panko, fresh thyme, and butter? The topping turns toasty and crispy in the oven as the fish cooks to juicy perfection. On the side, we’re serving up thyme-roasted potato rounds and mixed greens with apple. Weeknight luxury is just 35 minutes away!
Allergens: Eggs, Fish, Milk, Tree Nuts, Wheat
* Please be aware that while every effort has been made to identify allergens in all recipes, it is your responsibility to review the ingredients and make substitutions to meet your dietary needs and allergies. Feel electric are not responsible for any illness resulting from a lack of adherence.
Serves2CourseDinnerCook35 minsTotal Time35 minsDifficultyMedium
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