Almond-crusted Trout with Dill


Trout gets an extra-crispy crust from the almonds. You could sub flounder for the trout and pecans or walnuts for the almonds.

What you will need

2 tablespoons roughly chopped almonds

3 tablespoons whole-wheat panko (Japanese-style breadcrumbs)

1 1/2 tablespoons fresh dill, divided

1 tablespoon all-purpose flour

1 large egg, lightly beaten

2 (6-oz.) skin-on trout fillets

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon canola oil

2 lemon wedges


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