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Pistachio-Crusted Rainbow Trout Recipe

This Rainbow Trout Recipe is so easy and so good. Feel like you're serving a restaurant quality meal in under an hour.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Calories: 926 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 1 lb whole piece of trout (alternatively, use 3 large trout filets)
  • salt and pepper
  • 1 tbsp Dijon mustard
For the pistachio crust
  • 1/2 cup shelled roasted pistachios
  • 2 tbsp breadcrumbs
  • zest from half a lemon
  • 1/2 tbsp olive oil
  • 4 leaves fresh mint
For the potatoes
  • 1.5 lbs baby potatoes (if the potatoes are on the larger side, halve them)
  • juice of 1 lemon
  • 1/4 cup olive oil
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
For the whipped feta
  • 1 1/2 cups feta cheese
  • 3 tbsp lemon juice
  • 1 tbsp olive oil
  • zest of one lemon
Garnishes
  • 2 mini cucumbers, sliced thin or shaved slices
  • fresh minced mint
  • chili flakes
  • fresh lemon wedges

Instructions

For the whipped feta
    Cup of Yum
  1. Make the whipped feta: to a blender or food processor add the feta, lemon juice, olive oil, lemon zest and salt. Blend until combined and mostly smooth. Set aside in the fridge.
For the potatoes
  1. Preheat the oven to 375F. Line a large baking sheet with parchment paper.
  2. In a large bowl whisk together lemon juice, olive oil, dried oregano, garlic powder, salt and pepper. Add the potatoes to the bowl and toss to coat the potatoes.
  3. Add the potatoes to the baking sheet and put in the oven to roast for 15 minutes.
For the trout
  1. While the potatoes are roasting, prepare the trout. Season the trout generously with salt and pepper and then spread the 1 tbsp dijon mustard over the entire filet.
  2. Make the pistachio crust by adding the pistachios, breadcrumbs, lemon zest, olive oil and fresh mint to a food processor. Process on high until you have a fine crumble. Set aside.
  3. After the potatoes have roasted for 15 minutes, push the potatoes to the sides of the pan and add the trout filet to the center of the pan. Spread the pistachio mixture evenly over the trout filet. Press the pistachio mixture gently onto the piece of trout with the back of a fork.
  4. Bake for 12-15 minutes or until the trout is flaky and cooked through to your desired temperature.
  5. Serve cooked trout and potatoes on or beside whipped feta, sliced cucumber and garnish with fresh mint, a squeeze of fresh lemon and a pinch of chili flakes.

Notes

  • If you like this recipe, try our Steelhead Trout Recipe
  • Serve with more greens like our Maroulosalata aka my Mama's Salad

Nutrition Information

Calories 926kcal (46%) Carbohydrates 57.6g (19%) Protein 50.8g (102%) Fat 56.9g (88%) Saturated Fat 17.4g (87%) Polyunsaturated Fat 8.2g Monounsaturated Fat 28.3g Cholesterol 155.3mg (52%) Sodium 2099.3mg (87%) Fiber 9.2g (37%) Sugar 10.7g (21%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 926

% Daily Value*

Calories 926kcal 46%
Carbohydrates 57.6g 19%
Protein 50.8g 102%
Fat 56.9g 88%
Saturated Fat 17.4g 87%
Polyunsaturated Fat 8.2g 48%
Monounsaturated Fat 28.3g 142%
Cholesterol 155.3mg 52%
Sodium 2099.3mg 87%
Fiber 9.2g 37%
Sugar 10.7g 21%

* Percent Daily Values are based on a 2,000 calorie diet.