Ruby Red Trout Recipe
Pecan, Panko, & Bacon Encrusted, Maple Butter Roasted Red Potatoes + Broccolini
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Cut the red potatoes into quarters and place them in a large bowl. Add olive oil, maple syrup, salt, and pepper. Toss to coat evenly.
Roast the Potatoes
Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes or until they are golden and tender.
Prepare the Topping
While the potatoes are roasting, in a food processor, combine the pecans, panko breadcrumbs, and cooked bacon (chopped into small pieces). Pulse until the mixture is combined but still slightly chunky.
Prepare the Trout
Season the Ruby Red Trout fillets with salt and black pepper. Place them on a lined baking sheet.
Coat the Trout
Spread the pecan, panko, and bacon mixture evenly over the top of each trout fillet.
Cook the Trout
Bake the trout in the same oven (400°F / 200°C) for about 15-20 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
Prepare the Broccolini
While the trout is baking, steam or sauté the broccolini in a little olive oil until tender, about 5-7 minutes. Season with salt and pepper.