Hazelnut Crusted Trout - On The Fire

Course Main Dish
Cuisine American
Author Robin Follette


  • Trout or salmon, whole or fileted
  • 1/4 cup Hazelnuts crushed. I use the food processor for a few seconds.
  • 1/4 cup bread crumbs
  • 1/4 cup Parmesan cheese I prefer shaker can style over fresh for this recipe
  • 1 tablespoon parsley chopped
  • 2 tablespoons lemon zest
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons olive oil Canola and vegetable oil also work well


  • Preheat the oven to 350°. Spread the olive oil on the space the trout will cover on a baking sheet. If it doesn't look like enough, use more. Better too much than too little.
  • Grind the hazelnuts. I put them in the food processor for a few minutes. You don't want them to be powdered.
  • In a shallow bowl, mix all of the ingredients except the olive oil and fish in a shallow bowl.
  • Rinse the fish. Do not pat dry. Coat the fillets in the hazelnut crust.
  • Place fillets skin side down on the oiled baking sheet. If you'd like more crust you can use the leftover from the bowl to add it to the top.
  • Bake at 350° until the fish is flaky. The amount of time will depend on the size of the fillet. A small trout will take ten minutes. A large salmon fillet could take 20-22 minutes.