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Lilly’s Table

 
 
Horseradish Dressed Greens
© Lillys-Table.com Photo of Matzo Dill Trout
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Matzo Dill Trout

from Matzo Dill Trout with Horseradish Beets & Salad, the Week of April 1, 2012.
View the next recipe for this meal.

Matzah meal is a fine ground breadcrumb that makes a lovely breading for fish fillets. Tossed with dill freshens all of it up. It is drizzled with olive oil and roasted at a high heat to create a slightly crisp top on the delicate fish. Almond meal is a lovely substitute for the matzah that is gluten-free.

Ingredients

  • 1 cup matzah meal, or almond meal
  • 2 tablespoons dill, fresh or dried, minced fine
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 egg
  • 2 fillets trout
  • 2 tablespoons olive oil

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 425.

Toss the matzah meal with the minced dil, salt and black pepper on a plate. Whisk up the egg in a shallow bowl. Dip the fish in the egg coating it thoroughly. Drip off any excess egg wash and press the fish into the matzah meal.

Rub a bit of olive oil on a baking sheet in the space where the fish will roast. Lay the fish, skin side down on the olive oil and drizzle on a few more splashes of olive oil on top.

Bake for 8-12 minutes until the fish feels firm, but not hard. Check the fish further by flaking it lightly with a fork.