Hazelnut-Crusted Trout

Ingredients

• 1 tablespoon unsalted butter
• 1 large egg
• ½ cup hazelnuts
• 2 10- to 12-oz brook trout
• 2 tablespoons vegetable oil
• 1 teaspoon fresh lemon juice
• 1 tablespoon fresh flat-leaf parsley

Pulse nuts in a food processor until finely ground. Rinse trout and pat dry. Season with salt inside and out. Beat egg in a pie plate. Spread ground nuts on a dinner plate. Dip both sides of trout first in egg and then nuts. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not...

View full recipe at Epicurious