Trout
2 six ounce pieces of trout or a similar fish like wild-caught salmon*
salt and pepper
1 ounce (about 1/4 cup) pecans
1 tbsp rolled oats (optional)

Pea Puree
1 cup frozen green peas**, thawed
1/3 cup stock, chicken or veggie
juice from one lemon
1 clove garlic
1 ounce grated parmesan cheese
1 tbsp Braggs liquid aminos OR 1/4-1/2 tsp salt
2 tbsp extra virgin olive oil


I also roasted some beautiful turnips that were given to me, thanks Jes C!  Here is what i did...

pre-heated the oven to 400F.  peeled and cut up the turnips into bite-sized pieces.  coated them in olive oil and sprinkled them with salt.  put them on a large sheet pan and roasted them for about 35 minutes, turning once.  other veggies that roast well and would work with this dish include but are not limited to....sweet potatoes, white potatoes, fennel, parsnips, and cauliflower. 

while the veggies were roasting, i processed the pecans and oats in my little spice grinder.  i think i went a little too long with it because it almost formed a "butter"  it doesn't take long at all.  you can also chop up the pecans finely with a chef's knife if you do not have a grinder.  you can also put the pecans and oats in a food processor, however, it is such a small amount, it may not be worth it.  season the fish first with a little salt and pepper, then crust the fish with the pecan "crumble" by pressing it into the top of each piece with your hands, making a nice thick coating.

after the veggies are done roasting, take them out and immediately transfer them to a plate or bowl and put the fish on the same roasting pan.  put in the oven and cook for 8-12 minutes, depending on the thickness of your fish.  the crust should get slightly browned and become crispy/crunchy. 

while fish is in the oven, make the pea puree.  put everything in the food processor, except the oil.  process for about 15 seconds, then stream in the oil and process until a thick, rich puree forms. 

put pea puree on the plate first. top with the fish.  veggies on the side.  this is a great dish to use to impress your friends!  practice first, then have them over.  seems like a lot of work, but is actually pretty simple!

Food Fact - Ever notice that slimy white stuff coming out of your fish when cooked?  It is called Albumen - a water-soluble protein found in blood, animal tissue, vegetable tissue, eggs and milk. Albumin congeals when heated and forms globs of proteins on the exterior of food when cooked. Although the albumin does not harm the foods, it does create a mess. When cooking fish, the albumin leeches out of the meat and forms a white curd-like layer over the top and sides of the fish. You can prevent this a bit by cooking fish at a lower temperature for a longer time. 

*I like to research the type of fish that is available to me before I purchase it.  This website is a wonderful resource. 
http://www.montereybayaquarium.org   click on "Save the Oceans"  then "Seafood Watch" 

Rainbow trout, also sometimes marketed as Steelhead Trout, is considered a "Best Choice"

Most of the time "farmed" fish is a "poor" choice, but occasionally it is ok.  Here is what they said about rainbow trout...
Some types of fish farming pose potential problems. Most carnivorous farmed fish eat more protein than they end up providing to the people who eat them. Also, farmed fish can escape, and they can spread disease to wild populations. Farm waste also can pollute the environment. But trout are relatively efficient at converting their feed into protein, especially with recent improvements in their feed. And escape and pollution problems are generally well-controlled in the U.S.

**Green peas are definitely a nutrient dense food!  Good source of Protein, Niacin, Folate, Iron and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin and Manganese.  1 cup provides 55% vitamin A and 40% vitamin C.