Pecan-Crusted Trout

Pecan-Crusted Trout

15 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Recipe by  Devin

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

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (15)

Rate This Recipe
Sarah Stone

Sarah Stone

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 instead of using egg, will just use a little bit of melted butter!



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



Very easy and tasty!

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Amount Per Serving (4 total)

  • Calories
  • 260 cal
  • 13%
  • Fat
  • 15.3 g
  • 24%
  • Carbs
  • 8.3 g
  • 3%
  • Protein
  • 22.7 g
  • 45%
  • Cholesterol
  • 147 mg
  • 49%
  • Sodium
  • 665 mg
  • 27%

Based on a 2,000 calorie diet



previous recipe:

Wasabi Trout


next recipe:

Almond Herb-Crusted Trout for Two