Maple & Pecan Crusted Trout

Time

Serves

Ingredients

• 550g Field & Flower Centre Cut of Trout
• 30g pecans
• 20g panko breadcrumbs
• 1 lemon
• 2 tbsp chopped flat leaf parsley
• Olive oil
• 1 tbsp maple syrup
• 1 heaped tbsp wholegrain mustard

Instructions

1. Heat your oven to 180°C/160°C fan/gas mark 4.
2. Place the pecans into a blender and blitz a couple of times until they are coarsely ground and then tip into a bowl. Add the breadcrumbs, finely grated zest from a lemon, chopped parsley and season well. Add 1 tbsp olive oil and mix.
3. Gently mix together the maple syrup and the mustard in a separate bowl. Place the trout on a lightly oiled non-stick baking sheet, with the skin side down and then spread with the maple/mustard mix. Press together the crust over the top in an even layer and drizzle with a little more oil. Place the halved lemon next to the trout.
4. Bake in the oven for 20 minutes or until golden on top. Serve with the halved lemons squeezed over the top and devour.