Almond Parmesan Crusted Trout


  1. 2 fillets of fresh trout
  2. 1/2 cup of roughly chopped almonds
  3. 1/4 cup of shredded parmesan
  4. 1/2 cup of all purpose flour
  5. 1 Tbs dried oregano
  6. 1 tsp paprika
  7. 2 eggs
  8. 1 cup of milk
  9. 2 Tbs olive oil
  10. 1/2 tsp salt
  11. 1/4 tsp fresh ground black pepper
  12. 1 lemon


  1. Preheat oven to 425°. Rinse and pat dry the trout fillets.  Coat a baking dish with 1 Tbs of olive oil.
  2.  Set out 3 shallow dishes. Combine the almonds, cheese, oregano, paprika, salt and pepper in one dish.
  3. Whisk the eggs and milk in another dish. Pour the flour in the third dish.
  4. Dredge the trout fillets first in the flour, then dip them in the egg mixture. Finally, dredge them in the almond mixture, pressing the mixture in with your fingers.
  5. Place in the baking dish and drizzle the remaining oil on top. Put it in the oven and cook 10-15 minutes, or to desired doneness (the fish is cooked when the meat flakes when probed with a fork but is still moist.) I take it out when a meat thermometer reads 130°. The fish will continue to cook for several minutes after removed from the oven.
  6. Allow the fish to set for 5 minutes, then sprinkle with lemon juice and serve alone or with tartar sauce.