Almond-crusted trout with shaved brussels sprout salad
- 1 tbsp 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
Preheat oven to 400 degrees F.
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.
Pat trout dry and season with salt and pepper. Dip into the egg mixture, then coat in almond flour mixture.
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.
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.
Enjoy trout garnished with extra dill and a squeeze of lemon, over the salad.