Almond-Crusted Trout with Brussels Sprout Salad

Instructions:

1. Step 1:

   Preheat oven to 400°F (200°C).

2. Step 2:

   In a bowl, combine almond flour, dill, and a pinch of salt and pepper. Transfer to a shallow dish. Crack eggs into a separate shallow dish and lightly whisk.

3. Step 3:

   Pat trout dry and season with salt and pepper. Dip into egg mixture, then coat with almond flour mixture.
   

   PREP TIP

   PREP TIP:

   When coating the fish with egg and flour, you can wear disposable gloves. This way, your hands won't get sticky.

4. Step 4:

   Heat 1/4 cup oil in an ovenproof skillet over medium-high heat. Add trout and cook 4 minutes, then flip trout and transfer the pan to the oven. Cook 4 to 6 minutes more, until trout is opaque and flakes easily with a fork.

5. Step 5:

   Meanwhile, in a salad bowl, whisk together vinegar, mustard, and remaining 2 tbsp oil. Season with salt and pepper to taste. Add arugula, Brussels sprouts, and tomatoes. Toss to coat.

6. Step 6:

   Serve trout over salad, garnished with extra dill and a squeeze of lemon.