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4 trout fillets with skin on
1/4 cup flour
1 beaten egg
1 cup ground pecans
2 tbsp. vegetable oil
Lemon wedges for serving

Preheat the oven to 375°F. Dredge fillets in flour, then in the egg and then coat well on both sides with the pecans.

Heat oil in a skillet over medium heat. When hot, add the fish, skin side down and sauté for 2 minutes each side. Transfer to a baking sheet and bake for 10 minutes.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A