Baked Rainbow Trout with Pine Nut and Lemon Gremolata - Riverence Provisions
Baked Rainbow Trout with Pine Nut and Lemon Gremolata - 2 6-ounce Rainbow Trout Fillets - Kosher salt and fresh ground black pepper - ¼ cup pine nuts, toasted
Ingredients
- 2 6-ounce Rainbow Trout Fillets
- Kosher salt and fresh ground black pepper
- ¼ cup pine nuts, toasted
- 2 tablespoons Italian parsley, chopped
- 2 teaspoons fresh lemon zest, requires 1 lemon
- 2 tablespoons Parmesan, shredded
- ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
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