Pan-Seared Trout with Tempeh Crust
A twist on a classic dish, where tempeh replaces breadcrumbs, adding protein and earthy flavor to the pan-seared trout.
Ingredients
- ●4 trout fillets6 ounces each
- ●1 package tempehcrumbled
- ●1/4 cup olive oilfor cooking
- ●2 tablespoons lemon juicefreshly squeezed
- ●2 cloves garlicminced
- ●to taste salt
- ●to taste pepper
Instructions
- 1
1. Preheat the oven to 400°F (200°C).
- 2
2. Season the trout fillets with salt and pepper.
- 3
3. In a food processor, crumble the tempeh into small pieces.
- 4
4. In a bowl, mix together the crumbled tempeh, minced garlic, and a pinch of salt and pepper.
- 5
5. Dip each trout fillet into the tempeh mixture, coating both sides evenly.
- 6
6. Heat the olive oil in an oven-safe skillet over medium-high heat.
- 7
7. Sear the trout fillets for 2-3 minutes on each side, or until golden brown.
- 8
8. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until cooked through.
- 9
9. Remove the trout from the oven and squeeze a sliver of lemon juice over each fillet.
- 10
10. Serve immediately, garnished with fresh herbs if desired.