ll archives: Pecan-Herb Crusted Trout with Roasted Asparagus & Lemony Pea Puree
Pecan-Herb Crusted Trout with Roasted Asparagus & Lemony Pea Puree
Chef Asata Reid Active cook time: 25 min Total cook time: 35 min Serves: 2 ￼Prefer to print?
1 1⁄2 cups English peas 1 lemon, juiced & zested 1⁄4 cup parmesan cheese
1 bunch asparagus, woody ends trimmed off 2 Tbsp parmesan cheese
1 lb Trout fillets 1⁄4 cup buttermilk 1⁄4 cup panko bread crumbs 1⁄4 tsp dried thyme 1⁄4 tsp dried oregano 1⁄4 tsp dried lemon zest 1⁄4 tsp paprika 1⁄4 tsp dried garlic 1/8 tsp cayenne pepper 2 Tbsp pecans, chopped 1 Tbsp fresh parsley, chopped
1. PREHEAT OVEN & BOIL WATER
Preheat oven to 375 degrees Bring a pot of salted water to a boil
2. PREP FISH & BREADING
Pat trout dry with a paper towel and pour buttermilk over fillets Turn fillets to coat then let them sit while you prep the breading Chop parsley In a bowl, combine remaining trout ingredients
3. BAKE FISH
Remove fillet from buttermilk, letting excess buttermilk drip off and press them into the breading mixture, coating both sides Place fillets on greased baking sheet Pour remaining breading over top Bake 20-25 min until cooked through
4. COOK ASPARAGUS
Trim the bottoms ends off the asparagus then place in baking dish Drizzle with 1 Tbsp of oil, salt, pepper and parmesan cheese Add to oven 10 min before fish is done and bake 10-12 min, tossing once half way through
5. PREP PEAS
Add peas to boiling water Cook 2-3 min Juice & zest lemon
6. COOK PEAS
Drain in colander and run cold water over peas until cooled down In a food processor or blender, combine peas with lemon juice, lemon zest, salt & pepper Add 1⁄4 cup olive oil and puree until smooth Stir in remaining parmesan cheese.
7. PLATE MEAL & ENJOY
Spoon pea puree onto plate and top with asparagus. Serve trout along side.