Wild Fig Pistachio Crusted Trout & Fennel | Cellar & Pantry

Ingredients

• 2 Ocean Trout Fillets – each cut into 3 long pieces
• 1 Medium Fennel Bulb – Thinly sliced and tossed with a little olive oil and salt just enough to coat.
• 2 Tablespoons Unsalted Butter
• About a Tablepoon Vincotto
• 4 Dried Wild Figs
• 1 teaspoons Coriander Seeds
• 2 Tablespoon Pistachio Kernels
• 1 lemon (Zested)
• 1/4 teaspoon pink salt
• 1/2 teaspoon of cracked pepper
• 1 Tablespoon Breadcrumbs