For a savory and simple dinner, serve this trout with some roasted potatoes and a green salad tossed with pears and crumbled blue cheese.
Ingredients
1/2 cup hazelnuts
2 (10- to 12-oz) brook trout, cleaned
1 large egg
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley
Directions
Pulse nuts in a food processor until finely ground. Rinse trout and pat dry. Season with salt inside and out.
Beat egg in a pie plate. Spread ground nuts on a dinner plate. Dip both sides of trout first in egg and then nuts. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook trout, shaking skillet to prevent sticking and turning once with a metal spatula, until browned on both sides and just cooked through, about 12 minutes total.
While trout is cooking, melt butter in a small saucepan and stir in lemon juice. Season with salt and pepper and keep warm. Pour over trout and sprinkle fish with parsley.
