Ingredients
- 1 tbsp fresh dill
- ½ cup almond flour
- ½ cup panko bread crumbs
- 2 eggs
- 1 ½ lbs trout (6 oz, 6 oz, 6 oz, 6 oz portions)
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 2 cups shaved brussels sprouts
- 4 cups arugula
- 1 cup cherry tomatoes
- 1 lemon
Directions
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Step 1
Preheat oven to 400 degrees F.
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Step 2
Finely chop dill. Combine in a bowl with almond flour, panko and a pinch of salt and pepper. Transfer to a shallow dish. Crack egg into a separate shallow dish and lightly whisk.
In this recipe- 1 tbsp fresh dill
- ½ cup almond flour
- ½ cup panko bread crumbs
- 2 eggs
-
Step 3
Pat trout dry and season with salt and pepper. Dip into the egg mixture, then coat in almond flour mixture.
In this recipe- ½ cup almond flour
- 2 eggs
- 1 ½ lbs trout (6 oz, 6 oz, 6 oz, 6 oz portions)
-
Step 4
Heat 2 tbsp olive oil in an ovenproof skillet over medium-high. Add trout and cook 4 minutes, then flip and transfer the pan to the oven. Cook 4 minutes more, until opaque and flaking easily with a fork.
In this recipe- 1 ½ lbs trout (6 oz, 6 oz, 6 oz, 6 oz portions)
- ¼ cup olive oil
-
Step 5
Meanwhile, in a salad bowl, whisk together apple cider vinegar, mustard and remaining 2 tbsp olive oil. Season with salt and pepper to taste. Add brussels sprouts, arugula and cherry tomatoes. Toss to coat.
In this recipe- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 2 cups shaved brussels sprouts
- 4 cups arugula
- 1 cup cherry tomatoes
-
Step 6
Enjoy trout garnished with extra dill and a squeeze of lemon, over the salad.
In this recipe- 1 tbsp fresh dill
- 1 ½ lbs trout (6 oz, 6 oz, 6 oz, 6 oz portions)
- 1 lemon