- 2 lemons
- 1 1/2 cups plus 2 tablespoons finely chopped pecans
- 1 1/2 cups Italian-seasoned bread crumbs
- 3/4 cup chopped fresh flat-leaf parsley leaves
- 6 10-ounce brook trout, cleaned and boned with head and tail removed
- Coarse salt and freshly ground pepper to taste
- 1/2 cup peanut oil
- 1 cup (2 sticks) unsalted butter
Zest and juice both lemons, separately reserving the zest and the juice. Set aside.
Combine 1 1/2 cups of the pecans with the bread crumbs and 1/4 cup of the parsley on a large plate.
Open up and cut the trout, diagonally, into two fillets. Season both the flesh and skin sides with salt and pepper to taste, and then, working with one at a time, press the flesh side of the trout into the pecan mixture to make a thin coating.
Preheat oven to 375 degrees F. Using a tablespoon of the peanut oil, generously grease a baking sheet. Set aside.
Heat 3 tablespoons of oil in a large saute pan over high heat. When very hot but not smoking, add 6 trout fillets and sear to set the crust. Turn and sear the other side. Using a fish spatula or a large, wide spatula, transfer the trout to the prepared baking sheet. Add additional oil to the pan and continue to sear the remaining trout. When seared, transfer to the prepared baking sheet.
Place the baking sheet in the preheated oven and bake the trout for about 7 minutes or until cooked through.
While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat. Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown. Immediately add the lemon juice and salt and pepper to taste. While the butter is still foaming, add the remaining pecans and parsley. Do not allow the butter to burn or it will be unusable.
Place 2 fillets on each of 6 dinner plates and pour the Parsley Brown Butter over the top. Sprinkle with reserved lemon zest and serve. NOTE: A nice assortment of spring or baby vegetables can be served as an optional garnish