Pecan crusted trout with sweet potatoes and string beans

Instructions / directions

Recipe provided courtesy of Riverence

1. Pre-heat oven to 425°F.
2. Grind pecans in a food processor until they are the consistency of breadcrumbs.
3. Beat egg in a small bowl. Cover trout fillet in egg mixture and fully coat in flour on both sides.
4. Dip trout into egg mixture again, then coat with crushed pecans.
5. Lay the trout on a baking sheet and bake for 10 to 12 minutes, or until cooked thoroughly.
6. Meanwhile, heat a medium skillet over medium-high heat. Melt the butter, then add the syrup and brown sugar. Whisk together until sugar is dissolved.
7. When mixture begins to bubble, add the sweet potatoes in a single layer. Cook 3-4 minutes per side, spooning maple syrup mixture over potatoes while they cook.
8. Once glaze begins to thicken and potatoes are tender, turn off heat and cover.
9. While the sweet potatoes are cooking, heat a medium saucepan with water over medium-high heat and bring to a rolling boil. Add a tsp of salt and add the beans. Boil 2-3 minutes.
10. Drain beans and toss with 1 tsp extra virgin olive oil and the thyme. Serve with the Pecan Crusted Rainbow Trout.