Keto Trout with Parmesan-Pepita Crust over Warm Fennel Cream

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the trout fillets very dry and season both sides with half of the salt and half of the black pepper.

2. 2

   In a small bowl, mix the Parmesan, chopped pepitas, almond flour, garlic powder, sweet paprika, 1 tablespoon (15 ml) olive oil, and 1 tablespoon (8 g) chopped dill until the mixture looks moist and sandy.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon (15 ml) olive oil. Place the trout skin-side down and cook for 3 minutes to lightly crisp the skin.

4. 4

   Remove the skillet from the heat. Press the Parmesan-pepita mixture onto the top of each fillet. Transfer the skillet to the oven and bake for 6 to 8 minutes at 220°C / 425°F, until the trout is cooked through and the crust is golden.

5. 5

   Meanwhile, in another skillet, heat 1 tablespoon (15 ml) olive oil with 1 tablespoon (15 g) butter over medium heat. Add the sliced fennel and shallot. Cook for 6 to 8 minutes, stirring, until tender and lightly golden.

6. 6

   Add the chicken broth, heavy cream, lemon zest, remaining salt, remaining black pepper, and the remaining half of the garlic powder. Cook for 4 minutes over medium-low heat until slightly thickened.

7. 7

   Transfer the fennel mixture to a blender, or use an immersion blender, and puree until smooth. Keep warm.

8. 8

   In the same skillet used for the fennel, melt the remaining tablespoon of butter over medium heat. Add the spinach and cook for 1 to 2 minutes until just wilted. Stir in the lemon juice briefly.

9. 9

   To serve, spoon the warm fennel cream onto plates, top with the sautéed spinach, and place the crusted trout fillets on top. Finish with the remaining dill.