Walnut Crusted Trout Fillets

"Looking for a new way to prepare your trout? Look no further! This wonderful recipe comes from the Greunke's First Street Inn Restaurant and Bon Appetite."
photo by gailanng photo by gailanng
photo by gailanng
photo by LifeIsGood photo by LifeIsGood
photo by LifeIsGood photo by LifeIsGood
Ready In:




  • Using fork, stir flour, sage, salt and pepper on large plate to blend.
  • Whisk eggs in medium bowl.
  • Place walnuts on another large plate.
  • Sprinkle trout fillets with salt and pepper.
  • Dredge trout in flour mixture, then dip in eggs to coat.
  • Press both sides of trout in walnuts to coat.
  • Melt 1 TBS butter with 1 TBS oil in each of 2 heavy large skillets over medium heat.
  • Add 2 trout fillets to each skillet.
  • Cook until coating is lightly browned and trout are cooked through, about 5 minutes per side.
  • Transfer trout to plates.
  • Squeeze 1 lemon wedge over each fillet, sprinkle with parsley, and serve.
  • Serves 4.

Questions & Replies

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  1. Lock your door and hide the key. Not a fish dish you'd be too willing to share. Made for Best of 2009.
  2. Originally rated on 1/19/09 - This recipe made it into my book#266453. FANTASTIC fish recipe. I prepared exactly as directed and it was perfect. Make sure to chop or pound your walnuts so there are no big pcs. The fish was tender, flavorful and the crust was soooooooooooooooooooooooo good - crispy and full of that walnut flavor. I was worried that the taste of sage would be too much but it wasn't at all. I wish I could give this recipe 10 stars!
  3. Great flavor! I used candied walnuts and it added a bit of sweetness that my guests and I really enjoyed. I think I had the oil heated too high, as it was smoking and I definitely ended with a blackened version, but it was great!
  4. Delicious! This was very easy to prepare with nice flavor and presentation. We served this with a side of Kelly M's Roasted Asparagus with Balsamic Shallot Butter (#68829), and thought it was a nice combination. Both DH and I felt this was a dish that would impress company and can be put together relatively quickly. Thanks so much for posting.
  5. Good. It turned out great and tasted great. The fish stayed moist and the walnuts added that little extra. I made an orange sauce to go allong with it.


  1. This tasted great and looked lovely! I used perch instead of trout, I couldn't find trout! Very nice flavor, good directions. Thank you Bev!


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