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Lilly’s Table

 
 
Roasted Carrots & Carrot Top Pesto
© 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 Trout with Carrot Top Pesto Carrots, the Week of April 17, 2016.
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.