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Pistachio Crusted Trout


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I tried this recipe for the first time tonight. I figured it would be good, but I was really surprised by how crazy delicious this is!! My 15-month-old daughter gobbled it up and my husband has already claimed the leftovers. It is so. good.



  • 2 8-oz trout fillets OR 1 big fillet (we used steelhead, but rainbow is good too)
  • 2 tbsp. olive oil
  • 1/2 cup shelled pistachios
  • Salt and pepper
  • 1/2 lemon, sliced very thinly

Preheat the oven to 425. Rub the fish with the olive oil, then season liberally with salt and pepper. Place skin-side down on a baking sheet and set aside. Grind the pistachios in a mini food processor OR a clean coffee mill. Pat the nuts onto the fish to make a solid coat. Cover the fish with the lemon.


Bake for 10-15 minutes or until cooked through (the time will vary wildly based on how thick your fish is)



This recipe is surprisingly sweet and intensely fragrant. It is the perfect thing to cook when you think you're sick of eating Whole30 style!

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