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Pecan Crusted Trout, Potato & Bean Roast & Salad

21 INGREDIENTS • 14 STEPS • 1HR

Pecan Crusted Trout, Potato & Bean Roast & Salad

Recipe
4.7
3 ratings
Coating of ground nuts and panko yields crunchy texture for this Pecan Crusted Trout, Potato & Bean Roast & Salad.
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Coating of ground nuts and panko yields crunchy texture for this Pecan Crusted Trout, Potato & Bean Roast & Salad.
1HR
Total Time
$8.00
Cost Per Serving
Ingredients
Servings
2
us / metric
Potatoes
New Potato
2 1/4 cups
New Potatoes, sliced
Kosher Salt
as needed
Fresh Dill
1 tsp
Fresh Dill, chopped
Kosher Salt
to taste
French Beans
3/4 cup
French Beans, trimmed
or French Green Beans
Scallion
1 bunch
Scallion, chopped
2 scallions per 2 servings
Garlic
1 clove
Garlic, thinly sliced
Pecan Crusted Trout
Pecans
4 Tbsp
Pecans, chopped
Unsalted Butter
1 Tbsp
Cold Unsalted Butter, cut
Trout Fillet
2
Trout Fillets
Fresh Dill
1 tsp
Fresh Dill, chopped
Salad & Dressing
Garlic
1 clove
Garlic, peeled
Olive Oil
4 Tbsp
Olive Oil
plus more, if needed
Watercress
3 cups
Watercress, rinsed
Nutrition Per Serving
VIEW ALL
Calories
828
Fat
52.2 g
Protein
28.9 g
Carbs
62.3 g
Love This Recipe?
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Pecan Crusted Trout, Potato & Bean Roast & Salad
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Place New Potatoes (2 1/4 cups) and Olive Oil (2 tsp) in a 10-inch cast-iron skillet, season with Kosher Salt (as needed), and toss to combine.
step 2 Place New Potatoes (2 1/4 cups) and Olive Oil (2 tsp) in a 10-inch cast-iron skillet, season with Kosher Salt (as needed), and toss to combine.
step 3
Place in the oven and roast for 20 minutes, tossing once or twice.
step 4
Rinse the Watercress (3 cups). Tear into bite-size pieces. Place the watercress in a medium mixing bowl and set aside.
step 4 Rinse the Watercress (3 cups). Tear into bite-size pieces. Place the watercress in a medium mixing bowl and set aside.
step 5
While the potatoes roasting, prepare salad. Put Fresh Basil Leaf (1 cup), Garlic (1 clove) Kosher Salt (to taste), Ground Black Pepper (as needed), Olive Oil (4 Tbsp), and Champagne Vinegar (2 Tbsp) in a small food processor.
step 5 While the potatoes roasting, prepare salad. Put Fresh Basil Leaf (1 cup), Garlic (1 clove) Kosher Salt (to taste), Ground Black Pepper (as needed), Olive Oil (4 Tbsp), and Champagne Vinegar (2 Tbsp) in a small food processor.
step 6
Process until pureed. Add 1 to 2 tablespoons more olive oil if desired after tasting. Pour vinaigrette into an airtight container and set aside.
step 6 Process until pureed. Add 1 to 2 tablespoons more olive oil if desired after tasting. Pour vinaigrette into an airtight container and set aside.
step 7
After 20 minutes, add the French Beans (3/4 cup) to the skillet roast and return to the oven for 5 minutes. Add the Scallion (1 bunch) and Garlic (1 clove) and toss to combine.
step 7 After 20 minutes, add the French Beans (3/4 cup) to the skillet roast and return to the oven for 5 minutes. Add the Scallion (1 bunch) and Garlic (1 clove) and toss to combine.
step 8
Return to the oven and cook another 5-10 minutes or until potatoes and beans are tender, and onions are just cooked through.
step 9
Remove from the oven, add Fresh Dill (1 tsp) and additional salt, if desired, and toss to combine. Cool slightly and serve warm in the skillet.
step 9 Remove from the oven, add Fresh Dill (1 tsp) and additional salt, if desired, and toss to combine. Cool slightly and serve warm in the skillet.
step 10
While skillet is cooling, reduce the oven to 400 degrees F (200 degrees C).
step 11
Place the Pecans (4 Tbsp), Panko Breadcrumbs (2 Tbsp), Fresh Dill (1 tsp), Kosher Salt (1 pinch), and Ground Black Pepper (to taste) into a small bowl and stir to combine.
step 11 Place the Pecans (4 Tbsp), Panko Breadcrumbs (2 Tbsp), Fresh Dill (1 tsp), Kosher Salt (1 pinch), and Ground Black Pepper (to taste) into a small bowl and stir to combine.
step 12
Add the Unsalted Butter (1 Tbsp) and combine using your fingers or the tines of a fork. Mix until the butter is well incorporated and the mixture is crumbly.
step 13
Place the Trout Fillets (2) on a parchment lined baking sheet. Sprinkle the pecan mixture onto the filets and press down to cover. Bake for 10 minutes or until the fish appears opaque.
step 14
Turn the heat to broil and continue to cook for 1 to 2 minutes or just until the crust is golden brown. Serve trout immediately on warmed plates with new potatoes and filet bean skillet, along with a side of watercress salad and vinaigrette.
step 14 Turn the heat to broil and continue to cook for 1 to 2 minutes or just until the crust is golden brown. Serve trout immediately on warmed plates with new potatoes and filet bean skillet, along with a side of watercress salad and vinaigrette.
Tags
Beans & Legumes
Lunch
Date Night
Fish & Seafood
Healthy
Shellfish-Free
Dinner
Meals for Two
Potatoes
Salad
Vegetables
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