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Categories:Viewed: 141 - Published at: 9 years ago
Ingredients
- 1/2 cup pecans
- 1 teaspoon dried rosemary
- 1 garlic clove
- 1/8 teaspoon cayenne pepper
- 48 ounces whole trout, about 12 ounces each, cleaned and boned
- 1/4 teaspoon salt
- 1 large egg white, lightly beaten
- 2 tablespoons extra virgin olive oil
Method
- Heat the oven to 400. Line a baking sheet with parchment.
- In a food processor, pulse pecans, rosemary, garlic, and cayenne until finely chopped.
- Place each trout, opened and flesh side up on the baking sheet.
- Season flesh side of trout with salt and brush with egg white. Sprinkle nut mixture over egg white and press to adhere. Drizzle evenly with oil and bake until trout is opaque and tender inside, about 20 minutes.
