Pecan-Crusted Trout

Pecan-Crusted Trout

Devin 2

"Freshwater trout coated in a delicious crunchy pecan coating. Serve this with a savory brandy or lemon-butter sauce."


25 m servings 260 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 665 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
  2. Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
  3. Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the coating ingredients. The actual amount of the coating consumed will vary.
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Your rating



  1. 24 Ratings


This was very tasty! I think it relies too much on salt for the flavouring, but the rosemary is a nice balance. If I do anything different next time I'll use panko instead of flour, and instea...

This was very tasty, not to mention quick, easy, and healthy! I also substituted gluten free flour and it worked beautifully. Definitely a keeper.

We fish for wild trout every year and just brought home 74 of them for our freezer. Needless to say, I've tried many recipes for trout, but this one is the very best I've tried. I did swap the...

Amazing recipe it was so good. My fillets were large so I made extra pecan crust and I only had fresh rosemary which I prefer. I washed the trout and dried well, laid the fillets on a buttered f...

Very easy and tasty!

I made this for my fiancé and it was a huge hit. I actually did skin on fillets and I took the first persons advise by swapping out the flour or Panko and swapping the egg for a mixture of but...

Adding a little lemon juice once done made this a 4 star. Loved the flavour of the rosemary.

this was a great recipe, we had trout with skin, so put the skin side down, they were large pieces, I used 2 eggs, mixed panko & flour, also the idea to increase the pecans is good, and used my ...

This was really good. It was just a tiny bit on the salty side so next time I'll cut back on the salt a bit. Also, There was not enough crust so I'll make more of that next time as well. I toa...