Pumpkin Seed Crusted Trout

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 4 -6 ripe tomatoes, cut in half
• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallot
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary
• 1/2 cup olive oil
• salt & pepper
• 2 cups zinfandel, reduced to 1/4 cup
• 2 trout fillets, per person boneless and skinless
• flour
• 1 egg, beaten with
• milk (a little)
• chopped pepitas (roasted pumpkin seeds chopped in a food processor)
• olive oil

Recipe

• 1 toss all sauce ingredients (except zinfandel) into bowl and mix with tomatoes. spread on sheet pan and bake in hot oven (450°f) 10-15 minutes until the tomatoes start to burn around the edges. remove and carefully puree in blender. mix in zinfandel. set aside.
• 2 dip trout in flour and brush with egg wash. place into pepitas, coating thoroughly each time.
• 3 preheat a saute pan with a little olive oil. place each trout filet into saute pan. cook 2-3 minutes on medium heat. turn over and finish cooking another minute or two. place hot sauce on plate and lay trout filets on plate. garnish.