Almond-Crusted Trout with Thyme Roasted Potatoes and Carrots

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Dinner
Cuisine: Low-FODMAP
Keyword: Gluten-free, Low-FODMAP
2
Baked cod fish in breadcrumbs in gratin dish
The fish boasts a rich flavour and is a great source of omega-3 fatty acids. If possible, buy wild-caught trout instead of farm-raised.

Equipment

Ingredients

  • 1 medium potato (cut into ¼-inch thick rounds)
  • 4 carrots (trimmed and cut on a diagonal into ½-inch thick pieces)
  • 2 teaspoons fresh thyme (stemmed and chopped, divided)
  • 2 teaspoons extra-virgin olive oil (divided)
  • salt
  • ground pepper
  • 2 tablespoons butter
  • 28 grams raw almonds (finely chopped)
  • ¼ cup bread crumbs (gluten-free)
  • 2 teaspoons 100% pure maple syrup
  • 2 teaspoons dijon mustard
  • 300 grams steelhead trout

Instructions

  • Adjust oven racks to top and middle positions and preheat to 450°F.
  • Toss potatoes and carrots with 2 teaspoons olive oil and 1 teaspoon thyme. Sprinkle with salt and pepper. Roast on the top rack until browned and tender, 20 - 25 minutes.
  • While the potatoes and carrots are roasting, melt the butter in a small saucepan, and let cool slightly. Stir in the almonds, bread crumbs, and remaining thyme. Add a pinch of salt and pepper.
  • In a small bowl, combine the maple syrup and mustard.
  • Pat the trout dry with paper towels and season with salt and pepper. Drizzle skin sides with oil and rub to coat. Once the potatoes and carrots have cooked for 12 minutes, place trout skin sides down on a second baking sheet. Spread a thin layer of maple mustard sauce (reserve remaining sauce for serving). Mound with almond mixture, pressing firmly to adhere.
  • Transfer potatoes and carrots to middle rack and place trout on the top rack. Roast until crust is golden brown and trout is cooked through, 10 - 12 minutes.
  • Divide trout, potatoes, and carrots between plates. Drizzle trout with remaining maple mustard sauce and serve.
Nutrition Facts
Almond-Crusted Trout with Thyme-Roasted Potatoes and Carrots
Amount Per Serving
Calories 572 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 9g56%
Cholesterol 119mg40%
Sodium 299mg13%
Potassium 1650mg47%
Carbohydrates 42g14%
Fiber 9g38%
Sugar 11g12%
Protein 39g78%
Calcium 225mg23%
Vitamin C 26mg32%
Vitamin A 20919IU418%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

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