Gluten-Free Dukkah-Crusted Trout

Prep: 10 minCook: 10 min2 servingsmediumMiddle Eastern
Dukkah-Crusted Trout with Lemon Herb Yogurt Sauce

Pan-baked trout fillets get a Mediterranean makeover with a crunchy dukkah coating and bright lemon-herb yogurt sauce. The Egyptian nut and spice blend creates a textural contrast against the tender fish, while fresh herbs and garlic brighten the creamy accompaniment. Perfect for weeknight dinners or entertaining, this dish delivers restaurant-quality results in under 30 minutes. The herb-infused yogurt doubles as both a coating base and serving sauce, making every bite flavorful and moist.

Gluten-FreeNut-FreeKeto

Ingredients

2 servings
  • ⅝ cup plain yogurt
    Greek yogurt1:1dairy-free

    adds creaminess

    Full guide →
  • 1 garlic clove, crushed
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh chives
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh cilantro
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 4-ounce trout filets
    salmon fillets1:1fishadds fish

    similar cooking time

  • 2 tablespoons Dukkah
    crushed almonds with za'atar1:1nut-freeadds tree_nuts

    different flavor profile

Instructions

  1. 1

    Preheat the oven

  2. 2

    Line a baking dish with baking paper

  3. 3

    Add the yogurt, garlic, lemon juice, chives, parsley, cilantro, salt, and pepper to a food processor

  4. 4

    Blend the mixture for 20 to 30 seconds then set aside

  5. 5

    Pat the trout fillets dry using kitchen towel

  6. 6

    Transfer the trout fillets to the prepared baking dish

  7. 7

    Spread roughly 1 teaspoon of the yogurt mixture over the top of each trout fillet

  8. 8

    Sprinkle dukkah over each yogurt-coated trout fillet

  9. 9

    Transfer the trout to the oven and cook

  10. 10

    Remove from the oven and serve immediately with the remaining yogurt

Tips

Tip 1

Pat fish completely dry before coating to help the yogurt mixture and dukkah adhere properly and create a better crust.

Tip 2

Reserve extra herb yogurt sauce for serving - it makes a wonderful accompaniment that brightens each bite.

Tip 3

Check doneness by gently flaking the thickest part of the fillet with a fork - it should flake easily when fully cooked.

Good to Know

Storage

Refrigerate cooked fish up to 2 days. Store leftover yogurt sauce separately up to 3 days.

Make Ahead

Prepare herb yogurt sauce up to 1 day ahead. Coat and bake fish just before serving for best texture.

Serve With

Serve immediately while dukkah crust is still crispy. Pair with rice pilaf, roasted vegetables, or simple salad.

Common Mistakes

Watch

Don't skip patting fish dry to avoid soggy coating.

Watch

Don't overbake fish to avoid dry, tough texture.

Watch

Don't apply yogurt mixture too thickly to prevent sliding off during baking.

Substitutions

Dairy-Free Swaps

plain yogurt→
Greek yogurt1:1dairy-free

adds creaminess

Full guide →

Nut-Free Alternatives

dukkah→
crushed almonds with za'atar1:1nut-freeadds tree_nuts

different flavor profile

General Alternatives

trout→
salmon fillets1:1fishadds fish

similar cooking time

fresh herbs→
dried herbs1:3convenience

use 1 teaspoon each

Full guide →
Find more substitutions →

FAQ

Can I use frozen trout fillets for this recipe?

Yes, but thaw completely and pat very dry before coating. Frozen fish releases more moisture during cooking which can make the crust soggy.

What if I don't have dukkah?

Make a quick substitute by combining chopped almonds, sesame seeds, and za'atar or sumac. Store-bought everything bagel seasoning also works as an alternative.

How long will the leftover herb yogurt keep?

The yogurt sauce keeps in the refrigerator for up to 3 days. Use it as a dip for vegetables or spread for sandwiches.