A beautiful tasty super healthy meal ready in minutes! The key is having your hazelnuts pre roasted and skinned, not only saving you time but also giving you a deep rich toasted flavour to compliment the subtle yet distinct flaky fish which lies beneath.
You ever have one of those days when everything just goes according to plan?! Well I had one of those awesome days this week! A super productive morning, recipe testing went swimmingly with three successes in a row, and I finished up work for a client a few hours ahead of time.
Rounded out with this beautiful fish for lunch, by mid afternoon I was as a high as a kite, pretty much floating on air with delight. The fish of course was one of the aforementioned recipe successes. It came together so incredibly quickly…a fresh simple dish, fragrant, light, and incredibly satisfying.
It looks pretty too which is always a bonus!
Salmon, sardines, tuna, shrimp, mussels, crab…that’s about the extent of my love for fish; though admittedly squid is on my list of things to try soon! Rainbow sea trout is the latest addition. I remember eating it in my pre veggie/vegan days but don’t remember it being quite so delicious. That of course is not much to go by considering I never was a red or fatty meat fan and now I’d eat pork shoulder with crispy crackling and rare steak for breakfast, lunch and dinner if I had an unlimited supply!
I always find I need a little something extra when it comes to fish be it a creamy sauce, an extra large portion or a nutty crumble to make it that little bit more satiating . The roasted hazelnuts worked a treat! Laced with lemon zest, black pepper and parsley, the end result was truly beautiful. A side of roasted asparagus, a little lambs lettuce, lemon wedges for a final squeeze of freshness and a wee drizzle of dill infused paleo mayo.
Definitely my favourite meal of the week, hands down winner. A nice way to switch it up from all the meat I’ve been eating lately!
What’s your favourite simply way to jazz up fish?
Zingy Hazelnut Crusted Sea Trout
Prep Time: 5 minutes
Cook Time: 8 – 10 minutes
Keywords: entree low-carb low-sodium paleo soy-free sugar-free gluten-free grain free hazelnuts sea trout
Ingredients (Serves 2)
- 2 large rainbow sea trout fillets…skin on!!!
- 1 tbsp coconut oil
- 1/4 cup (30g) toasted skinned hazelnuts roughly ground
- Zest of one lemon
- 1 tbsp of parsley
- 1/4 tsp Pink Himilayan Rock Salt
- 1/4 tsp black pepper
- Roasted Asparagus to Serve
- Lemon Wedges
- 2 tbsp paleo mayo
- Few springs of fresh dill roughly chopped
Preheat oven to 180C (350F).
Mix together toasted hazelnuts, parsley and lemon zest with salt and pepper. Add 1/2 tbsp of melted coconut oil to the mix, press on to the flesh side of the trout fillets, spreading it relatively thinly.
Heat remaining coconut oil in a pan over a medium heat.
Add sea trout fillets and cook skin side down for 3-5 minutes; until just starting to cook through. Place pan in the oven for 3-5 minutes until cooked through; I like mine a little under, the residual heat will cook it through if serve it on hot plates.
Serve with roasted asparagus, lemon wedges and dill mayo (simply mix the fresh dill with seasoned homemade paleo mayo!).