Cumin-Crusted Trout with Pea Marinara
What Started it all:
Trout+Cumin+Pea+Panko+Marinara Sauce
This delightful dish combines the delicate flavors of trout with a crunchy panko crust, infused with aromatic cumin. Served alongside a vibrant pea marinara sauce, it’s a perfect meal for a dinner party or a cozy family gathering. Let's dive into this fun cooking experience!
Ingredients
- 4 trout fillets
- 1 teaspoon ground cumin
- 1 cup panko breadcrumbs
- 2 cups fresh or frozen peas
- 1 cup marinara sauce
- Salt and pepper to taste
- Olive oil for cooking
- Fresh parsley for garnish (optional)
Instructions
- In a saucepan, heat the marinara sauce over medium heat.
- Add the peas and cook for about 5-7 minutes until they are tender.
- Use an immersion blender to blend the mixture until smooth, or leave it chunky if preferred. Set aside.
- Preheat your oven to 400°F (200°C).
- In a shallow bowl, mix the panko breadcrumbs with the ground cumin, salt, and pepper.
- Pat the trout fillets dry with paper towels and season both sides with salt and pepper.
- Brush a thin layer of olive oil on each trout fillet.
- Press the fillets into the panko-cumin mixture, ensuring they are well-coated on both sides.
- Place the coated trout fillets on a baking sheet lined with parchment paper.
- Drizzle a little olive oil over the top of the fillets for extra crispiness.
- Bake in the preheated oven for about 12-15 minutes or until the trout is cooked through and the panko is golden brown.
- On each plate, spoon a generous amount of the pea marinara sauce.
- Place a crispy trout fillet on top and garnish with fresh parsley if desired.
This Cumin-Crusted Trout with Pea Marinara is not only visually appealing but also a delightful blend of flavors and textures. Enjoy this dish with a side of your favorite salad or crusty bread for a complete meal. Happy cooking!