Almond-crusted trout with shaved brussels sprout salad

Serves 4



Cook Time: 8min

Prep Time: 6min

About this recipe:

  • 1 tbsp fresh dill
  • 1/2 cup almond flour
  • 1/2 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 eggs 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 heat. 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.

Carbs:25 g
Sugar:6 g
Fat:33 g
Sodium:203 mg
Fiber:5 g
Net Carbs:20 g
Added Sugar:1 g
Saturated Fat:5 g
Protein:47 g