Pecan Crusted Trout

Four 4-ounce trout fillets with skin on

1/4 cup flour

1 beaten egg

1 cup ground pecans

2 tablespoons vegetable oil

Lemon wedges for serving

TO PREPARE AND COOK TROUT:

Preheat the oven 375 degrees F.

Dredge the fish fillets in flour, then in the beaten egg and coat them well on all sides with the pecans.

In a large skillet over medium heat, heat the oil. When the oil is hot, add the fillets, skin side down and saut� for 2 minutes per side.

Transfer the fillets to a baking sheet and bake for 10 minutes.

Serve with lemon wedges.

Makes 4 servings

AUTHOR: Gale