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Trout fillets with a hazelnut crust recipe

Trout fillets with a hazelnut crust recipe

34 ratings

These gorgeously flaky trout fillets are topped with a crunchy hazelnut crust for a dinner that's as full of wonderful textures as it is delicious flavours. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 305 calories / serving
  • Healthy
  • Dairy-free


  • 50g (2oz) white bread
  • 50g (2oz) chopped hazelnuts, toasted
  • 1 tbsp parsley
  • grated rind of ½ lemon
  • freshly ground black pepper
  • 4 trout fillets
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    2g 12%
  • Sugars

    1g 1%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 6.9g Protein 33.3g Fibre 1.5g


  1. Preheat the oven to Gas 4, 180ºC, fan 160ºC.
  2. Cut the crusts off the bread and discard them. Place the bread, the hazelnuts, the parsley and the lemon rind in a liquidiser or food processor and blend until finely chopped. Season.
  3. Place the trout, skin-side down, on a lightly oiled baking dish and press the nut mixture over. Bake for 12-14 minutes until the fish is firm and the crumbs are a light golden brown.
  4. This is delicious served with sliced new potatoes, green beans and a wedge of lemon.

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