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Pecan Crusted Trout

Pecan Crusted Trout (serves 4)

4 (4 ounce) Allegheny Mountain Trout trout fillets

3 eggs, beaten

1⁄2 cup crushed pecans

2 teaspoons crushed fresh rosemary

1 teaspoon salt

Black pepper to taste

Cooking spray


Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Mix pecans, rosemary, salt, and black pepper in a food processor and pulse for 30 seconds. Then pour the contents into a bowl. Place beaten eggs in a shallow dish and dredge each fillet on both sides. Put egg coated fillets into nut mixture and coat each side. Arrange fillets on the prepared baking sheet. Bake in a preheated oven until fish flakes easily with a fork, 10 to 12 minutes. Enjoy with Parsley Potatoes and Honey Glazed Carrots.

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