Pumpkin Seed Crusted Trout

Great fall recipe. It's unique and delish. I put 2 servings but you can make as much as you like--2 fish per person.

• Ready In: 30 mins
• Serves: 2

Ingredients

• Sauce

• 4 -6  ripe tomatoes, cut in half
• 1  tablespoon  chopped garlic
• 1  tablespoon  chopped shallot
• 1  teaspoon fresh thyme
• 1  teaspoon fresh rosemary
• 1⁄2 cup olive oil
•  salt & pepper
• 2  cups zinfandel, reduced to 1/4 cup

• Trout

• 2  trout fillets, per person boneless and skinless
•  flour
• 1  egg, beaten with
•  milk (a little)
•  chopped  pepitas (roasted pumpkin seeds chopped in a food processor)
•  olive oil

Directions

1. Toss all sauce ingredients (except Zinfandel) into bowl and mix with tomatoes. Spread on sheet pan and bake in hot oven (450°F) 10-15 minutes until the tomatoes start to burn around the edges. Remove and carefully puree in blender. Mix in Zinfandel. Set aside.
2. Dip trout in flour and brush with egg wash. Place into pepitas, coating thoroughly each time.
3. Preheat a saute pan with a little olive oil. Place each trout filet into saute pan. Cook 2-3 minutes on medium heat. Turn over and finish cooking another minute or two. Place hot sauce on plate and lay trout filets on plate. Garnish.