Hazelnut-Crusted Trout with Brown Butter Caper Sauce - Great Easy Recipe

Ingredients

• 4 trout fillets (skin-on or off, 5–6 oz each)
• Salt and pepper, to taste
• ½ cup hazelnuts, finely chopped or pulsed in a food processor
• ¼ cup panko breadcrumbs (optional, for added crispiness)
• 1 tbsp chopped fresh parsley
• 1 tsp lemon zest
• 1 egg
• 2 tbsp all-purpose flour
• 2 tbsp olive oil or unsalted butter, for pan-searing
• 4 tbsp unsalted butter
• 1 tbsp capers, drained
• Juice of ½ lemon (plus zest, optional)
• 1 tsp chopped parsley or chives (optional garnish)
• Pinch of salt and freshly cracked pepper
• Garlic mashed potatoes or herbed quinoa
• Sautéed green beans with almonds
• Roasted carrots with dill and lemon