Seafood
Pistachio-Crusted Rainbow Trout Recipe
Prep
20 minutes
Cook
30 minutes
Yield
0
This Rainbow Trout Recipe is so easy and so good. Feel like you're serving a restaurant quality meal in under an hour.
Trout is an underrated fish. Why does salmon get all the attention? Trout can be a great substitute in salmon recipes, and is so delicious. If you find salmon too fishy, trout can be a fantastic substitute because it has less of a strong fishy flavor and a more delicate flavor. This Rainbow Trout Recipe is a great way to eat it. It’s crunchy, flavorful, and easy! I’ve made it on a bed of little potatoes with pops of freshness from the herbs and lemon.
❤️ Why You’ll Love This Rainbow Trout Recipe
- Flavorful: Rainbow trout is nutty and a little sweet, it is a great-tasting fish!
- Easy: This Rainbow Trout Recipe is made with a few simple ingredients and is so easy to make. It’s impressive but easy, the best kind of recipe
- Healthy: Fish is a healthy source of protein, and served with veggies, this recipe is a whole, delicious meal
🍲 Ingredients
Rainbow Trout – Rainbow Trout is a healthy source of protein, and is loaded with vitamin B-12 and vitamin D. It also contains omega-3 fatty acids which are great for your heart
Pistachios – An added crunch to the breading, plus a boost of protein. Pistachios are such a good addition to the crust. They are rich in nutrients, antioxidants, and delicious
👩🍳 How to Make a Rainbow Trout Recipe
For the whipped feta
- Make the whipped feta: to a blender or food processor add the feta, lemon juice, olive oil, lemon zest and salt. Blend until combined and mostly smooth. Set aside in the fridge.
For the potatoes
- Preheat the oven to 375F. Line a large baking sheet with parchment paper.
- In a large bowl whisk together lemon juice, olive oil, dried oregano, garlic powder, salt and pepper. Add the potatoes to the bowl and toss to coat the potatoes.
- Add the potatoes to the baking sheet and put in the oven to roast for 15 minutes.
For the trout
- While the potatoes are roasting, prepare the trout. Season the trout generously with salt and pepper and then spread the 1 tbsp dijon mustard over the entire filet.
- Make the pistachio crust by adding the pistachios, breadcrumbs, lemon zest, olive oil and fresh mint to a food processor. Process on high until you have a fine crumble. Set aside.
- After the potatoes have roasted for 15 minutes, push the potatoes to the sides of the pan and add the trout filet to the center of the pan. Spread the pistachio mixture evenly over the trout filet. Press the pistachio mixture gently onto the piece of trout with the back of a fork.
- Bake for 12-15 minutes or until the trout is flaky and cooked through to your desired temperature.
- Serve cooked trout and potatoes on or beside whipped feta, sliced cucumber and garnish with fresh mint, a squeeze of fresh lemon and a pinch of chili flakes.
🪄 Tips and Tricks
- Fish: You can substitute the rainbow trout with salmon or your favorite kind of fish if you prefer
- Pistachios: Sub pistachios for cashews or walnuts. Every nut can add a different spin to this recipe
🗒 Variations
Here are some other delicious fish recipes you can make with rainbow trout:
🗒 Best served with
👝 How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. You can use the leftover fish on top of a salad for a great protein addition.
🤔 Common Questions
No, it doesn’t! It looks very similar but it’s less fishy than salmon.
The color of the fish will change from translucent and shiny to opaque and solid. Make sure you do not overcook it!
Pistachio-Crusted Rainbow Trout Recipe
Ingredients
- 1 lb whole piece of trout (alternatively, use 3 large trout filets)
- salt and pepper
- 1 tbsp dijon mustard
For the pistachio crust
- 1/2 cup shelled roasted pistachios
- 2 tbsp breadcrumbs
- zest from half a lemon
- 1/2 tbsp olive oil
- 4 leaves fresh mint
For the potatoes
- 1.5 lbs baby potatoes (if the potatoes are on the larger side, halve them)
- juice of 1 lemon
- 1/4 cup olive oil
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1 1/2 tsp salt
- 1/2 tsp pepper
For the whipped feta
- 1 1/2 cups feta cheese
- 3 tbsp lemon juice
- 1 tbsp olive oil
- zest of one lemon
Garnishes
- 2 mini cucumbers, sliced thin or shaved slices
- fresh minced mint
- chili flakes
- fresh lemon wedges
Instructions
For the whipped feta
- Make the whipped feta: to a blender or food processor add the feta, lemon juice, olive oil, lemon zest and salt. Blend until combined and mostly smooth. Set aside in the fridge.
For the potatoes
- Preheat the oven to 375F. Line a large baking sheet with parchment paper.
- In a large bowl whisk together lemon juice, olive oil, dried oregano, garlic powder, salt and pepper. Add the potatoes to the bowl and toss to coat the potatoes.
- Add the potatoes to the baking sheet and put in the oven to roast for 15 minutes.
For the trout
- While the potatoes are roasting, prepare the trout. Season the trout generously with salt and pepper and then spread the 1 tbsp dijon mustard over the entire filet.
- Make the pistachio crust by adding the pistachios, breadcrumbs, lemon zest, olive oil and fresh mint to a food processor. Process on high until you have a fine crumble. Set aside.
- After the potatoes have roasted for 15 minutes, push the potatoes to the sides of the pan and add the trout filet to the center of the pan. Spread the pistachio mixture evenly over the trout filet. Press the pistachio mixture gently onto the piece of trout with the back of a fork.
- Bake for 12-15 minutes or until the trout is flaky and cooked through to your desired temperature.
- Serve cooked trout and potatoes on or beside whipped feta, sliced cucumber and garnish with fresh mint, a squeeze of fresh lemon and a pinch of chili flakes.
Video
Notes
- If you like this recipe, try our Steelhead Trout Recipe
- Serve with more greens like our Maroulosalata aka my Mama’s Salad
