How to Roast Pistachio Crusted Trout
We are trying to eat more fish in our house, at least once or twice a week. Trout is a favorite, quick and easy to prepare and quite reasonable priced. I picked up this farm raised trout at Wegmans.
Roasting Fish Rule
Our general rule of thumb for roasting fish is 400°F for 10 minutes. That can change based on the type and thickness of the fish and the accuracy of your oven but if you need a simple go-to formula, this typically works.
Nuts on Hand
We usually have pistachio nuts in our pantry along with almonds, cashews and walnuts for oatmeal, salads or to add to stir-fry. If we buy a bigger bag at Costco, we use a vacuum sealer to make small batches so they stay fresher longer.
Nuts do not last that long once opened. They go rancid and don’t taste very good.
We often buy a big bag of pine nuts because we cook with them so often but these are stored in the freezer until needed. When a recipe calls for them, we grab what we need from the freezer and they don’t seem to lose any of their taste or quality.
Now I’m wondering if I should be freezing the other nuts we buy.
For this meal, we served steamed asparagus and leftover risotto as our side dishes. My wife and I typically prepare the sides from scratch but are always looking for ways to serve up something made earlier in the week that’s hanging out in the refrigerator.
Roasted Pistachio Crusted Trout Recipe
- ¼ cup pistachio nuts shelled
- olive oil
- 4 fillets trout
- salt & pepper to taste
- 1 lemon cut into thin slices
- Preheat the oven to 400°F.
- While the oven is heating up, place the whole but shelled pistachios in a plastic bag. Using a heavy sauce pot, rolling pin or meat flattener, smash the pistachios into tiny pieces. You’re looking for a bread crumb size. You could also use a food processor and pulse them into smaller pieces being careful not to process them into dust.
- Transfer the pistachios to a round baking tin, pie dish or plate.
- Rinse and pat dry the trout fillets with paper towels. Lightly oil the fillets on both sides, then season with salt and pepper.
- Coat the flesh of the trout fillets with the pistachio pieces and transfer to a roasting pan, skin side down. Top the trout fillets with slices of lemon.
- Place the fish into the oven and roast for 10 minutes or until the fish is done.
- When the fish is done, remove it from the oven, plate your sides and transfer the fish fillets to the plate.
- Serve and enjoy!