20 minsDinner

Almond-crusted trout with shaved brussels sprout salad

Makes: four servings
Makes: four servings


  • 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


  1. Preheat oven to 400 degrees F.

  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.

  3. Pat trout dry and season with salt and pepper. Dip into the egg mixture, then coat in almond flour mixture.

  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.

  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.

  6. Enjoy trout garnished with extra dill and a squeeze of lemon, over the salad.