½ C lightly toasted pecans, chopped
2 T. chopped parsley leaves
½ tsp kosher salt
½ tsp black pepper
2 tsp. chopped rosemary leaves
2 trout fillets
Preheat the oven to 450 degrees F.
Combine all of the dry ingredients, seasonings, and herbs.
Brush each trout fillet with olive oil.
Sprinkle the oiled side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet.
Spray/brush a cookie sheet with oil.
Place the un-coated side of the trout down on the cookie sheet.
Bake for 10 to 12 minutes or until the flesh is firm and flaky.