Baked Pecan or Almond Lake Trout


Adjust for the number of fillets you are cooking.

1/2 cup of pecans, or if you prefer, almonds

1/2 tsp of rosemary (with pecans) or ½ tsp thyme (with almonds)

Salt and pepper

6-8 ounce fillets of trout



Preheat oven to 400 degrees. Mix nuts, herbs, salt and pepper together. Spray cookie sheets with Oil

Whip eggs. Dip towel dried fish in flour, then into egg.  Press into nut mixture, then place onto cookie sheet. Cook 12-14 minutes until flaky. This will depend on the thickness of your fillets. The bigger fish take longer.

We serve with rice, steamed with herbs, and two types of fresh seasonal vegetables or a tossed salad.