This Rainbow Trout Recipe is so easy and so good. Feel like you're serving a restaurant quality meal in under an hour.
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Prepare the whipped feta and potatoes according to recipe.
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Season the trout generously with salt and pepper and then spread the 1 tbsp dijon mustard over the entire filet.
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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.
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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.
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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.
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Bake for 12-15 minutes or until the trout is flaky and cooked through to your desired temperature.
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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.
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