Sivas Baked Trout with Almond and Herb Crust
Indulge in the flavors of the Mediterranean with this Sivas Baked Trout, featuring a crispy almond and herb crust that perfectly complements the delicate, flaky fish. A dish that's as nutritious as it is delicious, ideal for a satisfying dinner.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cups and spoons
- Zester
- Garlic press
Ingredients
- 4 trout fillets about 6 ounces each or 170 grams
- 1 cup almond flour 96 grams
- 1/4 cup fresh parsley finely chopped, 15 grams
- 2 tbsp fresh dill finely chopped, 6 grams
- 1 tbsp fresh thyme leaves 3.75 grams
- 1 lemon zest of
- 2 cloves garlic minced
- 1/4 cup extra virgin olive oil 60 ml
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Rinse the trout fillets under cold water and pat them dry with paper towels. Place them on the prepared baking sheet.
- In a bowl, combine the almond flour, parsley, dill, thyme, lemon zest, and minced garlic. Mix well to create the herb crust mixture.
- Drizzle the trout fillets with half of the olive oil and season with salt and pepper.
- Carefully press the almond and herb mixture onto the top of each trout fillet, forming a crust.
- Drizzle the remaining olive oil over the crusts to help them brown and become crispy.
- Bake in the preheated oven for 12 to 15 minutes, or until the crust is golden and the trout flakes easily with a fork.
- Remove from the oven and let it rest for a few minutes before serving.
- Serve the baked trout with lemon wedges on the side for added zest.
Notes
For an even richer flavor, you can incorporate grated Parmesan cheese into the almond and herb crust mixture.
Ensure the trout is fully cooked by checking the internal temperature reaches 145°F (63°C).
This dish pairs beautifully with a side of steamed asparagus or a fresh Mediterranean salad.